Richard William John Morgan
Richard William John Morgan

Richard William John Morgan

Born:  Gloucester

History:  I began cheffing in the ACT at Belconnon Labour Club before moving to Café 3 and then La Brucetta.  After working at Santa La Chia, I moved to Cowra and began work at The Townhouse before heading to my current business at Lot 31. 

Have you always wanted to be a Chef?

Since the age of 14 I have wanted to be a chef.  My uncle was a chef and inspired me to start a career in the hospitality industry.  From a young age I always enjoyed cooking and experimenting with flavour and contrast.

How would you define your style?

Modern Australian comfort food with an Italian influence.  

What is your feature flavour these days?

I love using any kind of fresh produce, but I do like to use ripe fruit to add sweetness to jus and sauces.

Obsessive compulsive about?

Consistency in the meals and not over-complicating the dish - letting the key ingredients stand out in the dish.

Your greatest culinary inspirations/influences?

There have been a few but I would have to say Franka, my previous employer and owner of Santa La Chia.  He taught me about using fresh regional produce whenever possible and not having too many components to complicate a meal.

What do you love about this business?

Being able to change the menu in accordance with what is coming into season and of course having pride knowing that you have happy customers. 

An ingredient you can’t live without? 

Great olive oil and quality grass fed beef.

Most 'eyebrow raising' menu item?

Not on our autumn menu but to return at the start of spring is our 18 hour slow roast rib eye with confit garlic reduction and tiger prawns.  The steak is VERY tender but still rare after the 18 hours.

Signature dish:  Twice cooked pork belly with smashed olive oil potatoes, roast green beans, crackling crumbs and apple cider jus.