Ross Morgan

Passionate and accomplished Chef with more than 20 years of experience across Michelin-starred, AA Rosette-awarded, luxury hotel, and high-volume hospitality environments. Classically trained with a strong reputation for delivering exceptional food quality, leading high-performing kitchen teams, and maintaining outstanding standards under pressure. Experienced across fine dining, gastro pubs, luxury hotels, and freelance consultancy roles, with a strong focus on locally sourced ingredients, flavour development, and operational excellence.

Known for combining precision and discipline with an approachable leadership style, creating efficient kitchen environments while mentoring junior chefs and supporting team development.

Chef de Partie at The Torridon (2026-02 – Present)

• Manage a busy starters and canapés section within a high-standard kitchen environment.
• Deliver consistently high-quality dishes with precision, speed, and discipline.
• Maintain strict stock control and inventory management procedures.
• Apply refined cooking and garnishing techniques to premium dishes.

Chef at Cornwall Staff Agency – Carbis Bay Estate & The Gannet Hotel (2025-07 – 2025-10)

• Led the starters section and regularly ran the pass at the well-established Gannet Hotel.
• Prepared dishes using locally sourced Cornish ingredients, including fresh seafood.
• Adapted quickly to staffing requirements across multiple kitchen environments.
• Supported smooth service operations by assisting across sections where required.
• Built strong working relationships through clear communication and teamwork.

Chef de Partie at St Austell Brewery (2025-02 – 2025-07)

• Supervised and trained junior kitchen staff.
• Assisted in day-to-day kitchen operations, including stock management and compliance.
• Ensured all dishes met presentation, quality, and consistency standards.
• Maintained high standards of hygiene and kitchen organisation.

Chef de Partie at The Nare Hotel (2024-08 – 2024-11)

• Led the sauce section within a 5-star hotel environment.
• Prepared proteins, sauces, stocks, and gravies for services covering up to 120 guests.
• Worked closely with senior chefs to refine and develop flavour profiles.
• Maintained exceptional consistency and quality across all dishes.
• Supported a clean, organised, and efficient kitchen operation.

Chef de Partie at Henrock by Simon Rogan (2024-02 – 2024-08)

3 AA Rosette, 5* Country House

• Led the larder section in a prestigious 3 AA Rosette restaurant.
• Prepared intricate dishes using locally sourced and fully in-house ingredients.
• Managed and mentored a team of apprentices.
• Coordinated dietary requirements while maintaining speed and precision during service.

Freelance Chef at Chef Morgan Limited (2019 – 2024)

• Delivered short and long-term support to hospitality businesses ranging from gastro pubs to fine dining restaurants.
• Adapted rapidly to new kitchens, teams, and operational systems.
• Maintained consistently high culinary and hygiene standards.
• Improved kitchen efficiency and supported operational continuity during staffing shortages.

Sous Chef at The Miller Howe Hotel (2018 – 2019)

Head Chef at The Mermaid (2017 – 2017)

Senior Chef de Partie at The Ivy (2015 – 2016)

Chef de Partie Stagiaire at Paul Ainsworth's No.6 (2015 – 2015)

Chef de Partie at Langdale Estate & Country Club (2015 – 2015)

Senior Sous Chef at Chalet Chardons (2014 – 2015)

Senior Chef de Partie at The Treglos Hotel (2014 – 2014)

Senior Chef de Partie at Bel & The Dragon (2013 – 2013)

Junior Sous Chef at The Oyster Inn (2013 – 2013)

Junior Sous Chef at The Foley (2012 – 2013)

Various hospitality roles at Various hospitality businesses (2005 – 2012)

NVQ Level 1, 2 & 3 in Catering – Bridgend College

NVQ Level 1, 2 & 3 in Mechanics – Bridgend College

GCSEs in General Education – Brynteg Comprehensive School