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Morgan Schofield

Chef Morgan got into cooking and kitchen management after studying archeology in Bologna, Italy and excavating ruins in Portugal.  These rich cultural experiences and great food cultures motivated him to learn as much as he could of the craft.  Study in Italy particularly drew him to the slow-food approach at Il Buco in Manhattan.  Chef Morgan went on to stage in San Francisco at the iconic Zuni Cafe and to work with some of New York's best known Chefs: Floyd Cardoz, Ignacio Mattos, Dan Barber, and Jim Lahey.  

Now having worked in NYC restaurants for the past 14 years, including time at Il Buco, Blue Hill, and Olmsted, Chef Morgan turns his vision also to private dining and private clients. He is passionate about sustainable sourcing, wood-fire cooking, and reducing food waste.  He lives in Brooklyn with his wife and daughter. When not cooking he enjoys training Brazilian jiu jitsu, cycling, and road trips with his family.