Chef-opedia Chefs George Morrone Bio
Cooking Style: Burmese cuisine
Education: Graduating from the CIA in 1981
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Read any of the many reviews written on one of the acclaimed restaurants George Morrone has led and words like “fun,” “playful” and “inspired” repeatedly appear along side “complex,” “artistic” and “classic with a twist.” His flair for the fun, zeal for the creative and drive to develop the most unique dining experience is known across the country.

A New Jersey native, Morrone’s culinary interest was ignited while working in a bakery. By the time he was in high school, he was baking Viennese pastry. He went on to receive his formal training at the Culinary Institute of America (CIA) in Hyde Park, New York.

After graduating from the CIA in 1981, Morrone refined his classical training over the next three years at River Café in New York. In 1984, acclaimed chef Bradley Ogden saw a spark of brilliance in Morrone and recruited him to be the Executive Sous Chef at Campton Place in San Francisco. Under Ogden, Morrone blended his classical style with Ogden’s regional American cooking – with stunning results.

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