Gerard “JR” Morgan joins Divine Events as Executive Chef
Local, Woman-Owned Business hires Executive Chef to lead the culinary team for off-premise catering, restaurant, and venue operations.
LAS VEGAS — JR Morgan joined Divine Events as Executive Chef in March of 2021 after more than 17 years of culinary experience across the United States. JR started cooking at 20 years of age in a small, open Italian kitchen, sharing in guests’ dining experiences and attributes these encounters as sparking his passion for the industry.
Spending almost a decade in various fine dining and resort kitchens throughout Florida, JR’s roles included Sous Chef at Wolfgang Puck Grand Café, Chef de Partie at Bull and Bear, Waldorf Astoria Orlando, and Executive Chef at Old Hickory Steakhouse, Gaylord Palms Resort. JR was responsible for food outlets and restaurant production with multi-million-dollar revenue, managing and training staff, maintaining cost control, and menu design.
Moving to Las Vegas in 2015, JR continued to expand his expertise holding roles as Sous Chef at CUT and Spago by Wolfgang Puck, Chef de Cuisine at Beauty & Essex, and Assistant Executive Chef at Green Valley Ranch Resort Spa & Casino.
Throughout his career, JR has worked and trained with master chefs such as Massimo Fedozzi, Steven Richard, Sinclair Thorne, David Sears, Carlos Pereira, Peter Daledda, Matt Hurley, Eric Klein, and Chris Santos. He has cultivated extensive experience in various cuisines, particularly molecular gastronomy, haute cuisine, modern American, contemporary French, regional Italian, tapas, and most recently, honing his barbeque techniques.
“I love the freedom of cuisines that I can showcase, and I appreciate the culture of the family business and the passion of the individuals who are part of the company,” JR said of his new role.
JR finds inspiration in his two sons, Hayden and Cane, his wife Mel, and his family. He spends his free time cooking and traveling.
“We are excited to have Chef JR on the team; his food is delicious and vast knowledge of kitchen operations are a valued asset that positions Divine well into the future,” says Pam Howatt, Owner and Founder.
I love any food competition or tv show that features food.
Pizza, fresh pasta, and burgers
A nice cold glass of water, Grape Nos, and on occasion, a very good Bourbon
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