Sea Containers appoints new head chef

A London-based hotel has announced the appointment of a new head chef to manage its on-site eateries.  

Tom Morgan now oversees kitchen operations at Sea Containers London, as well as the South Bank hotel's award-winning Layaness Bar.

No place like London

Born and raised in the city, Morgan launched his culinary career at 16, quickly ascending from commis chef to chef partie in just three years. After a tenure in an American-inspired restaurant, where he landed the head chef position at 20 years old, Morgan went on to join the team at social gaming concept Flight Club. He quickly rose to the position of executive chef after contributing to four openings, eventually oversing the launch of 14 venues in total, as well as opening the first American branch of Electric Shuffle in Dallas. 

Most recently, Morgan worked as area operations chef for MJMK restaurants, collaborating with renowned chefs such as Nuno Mendes and Santiago Lastra at Michelin-starred venues. 

At Sea Containers restaurant, Morgan applies his philosophy of simplicity and quality, focusing on minimal ingredients of premium quality, such as British-produced broad beans, peas, tomatoes, lamb, chard and scallops. 

"I'm very passionate about the simplicity of cooking, using minimal ingredients to truly highlight the quality of the produce," says the chef. "It's about letting the natural flavours shine and crafting dishes that are both honest and memorable. I'm excited to now be bringing my skills to Sea Containers and look forward to sharing my vision and passion with the team and guests."

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