Chef Michael Morway
Chef At Home In Quincy
Get to know me better
Accomplished chef & consultant known for his leadership in local, seasonal cuisine and his entrepreneurial ventures in the hospitality industry.
I am Michael Morway, a passionate and accomplished Executive Chef and culinary consultant with over 15 years of experience leading high-performing teams, designing innovative menus, and spearheading successful restaurant openings. From launching Nosh Tavern, an award-winning gastropub, to overseeing the build-out of The Mercantile as Director of Culinary for Broadway Hospitality Group, I thrive at the intersection of creativity and operational excellence. My career highlights include roles such as Executive Chef at Trillium Brewing Company and Branch Line, where I championed local and seasonal ingredients, and at Masons Steakhouse, where I led all aspects of a new restaurant launch. I am dedicated to crafting memorable dining experiences that blend culinary artistry with local ingredients.
More about me
For me, cooking is...
For me, cooking is a dynamic blend of creativity and connection—transforming local, seasonal ingredients into memorable event.
I learned to cook at...
I learned to cook at the intersection of hands-on experience and relentless curiosity, starting in the fast-paced kitchens of my early career.
A cooking secret...
My secret in the kitchen is sourcing the best local ingredients and ensuring every dish reflects both passion and precision.
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