Born and raised in Silver Spring, MD; Chef Morgan James developed a passion for cooking at the age of 7. He inherited his southern roots passed down from his mother’s side of the family. As an adolescent he often would be found in the kitchen with his grandmother & great grandmother watching and learning as much as possible. In his senior year of high school, he enrolled in the professional restaurant management program. During this time, his interest in the culinary field peaked, and his creative skills and cooking ability transformed. Receiving accolades for excelling at such a tremendous pace, he decided to continue his education at the HCAT Institute at Anne Arundel Community College (AACC). While at AACC he, completed a four month externship in the Amalfi Coast living in Positano, Italy. He worked at “Next 2 IT” and his love for food and cooking blossomed. Learning the beauty of sustainability, he took this time to learn classical techniques and understanding the refinement that came along with the type of chef he aspired to become. He returned to Maryland and began his career at Fox’s Den Gastro Pub in Annapolis. He later spent time staging at some of DC’s best restaurants such as “Mirabelle” and “The Tabard Inn”. His last stint was at the newly opened '“Brothers and Sisters DC” with Chef/Restauranteur Erik Bruner-Yang at The Line Hotel in Adams Morgan, Washington DC. While working at the hotel he began to take more private dining and small/large catering gigs as an extra source of income. After building a pretty substantial client list, he realized that he wanted to take time to fully transition into becoming a private chef. Chef Morgan began to grow his brand, marketing himself as one of the premier private chef/caterers in the DMV. At age 24, he achieved his first of many major milestones catering his first wedding and event of 200+ guests. This increased popularity and demand led him to many new clients both local and in cities such as, Miami, NY and LA. Clients such as NFL athletes and prominent philanthropist’s have helped him to excel his career as a creator of elegant dining experiences.