Chef Greg Thompson of Morton's The Steakhouse in Charlotte is now regional executive chef for the company (one of just two), and will help develop chefs and managers globally as well as continuing as head chef here.
Thompson will travel to all of Morton's new openings to check on food preparation and staff development selections for those restaurants. Part of the challenge is to adapt to area constraints -- he cites the need to change cake and souffle recipes to work in Mexico City's altitude as an example.
He is slated to be in China in May for the opening of the largest Morton's to date, in Shanghai. Morton's: 227 W. Trade St.
Monday, March 22, 2010
Posted by Helen Schwab at 3:44 PM