Chef Pamela Morgan of Flavors Catering - Biography

New York , NY

November 2010

Pamela Morgan grew up in Wichita Falls, Texas, a town that is about as far as one can imagine from the famous kitchens in which she came of age as a chef: Roger Verge's Moulin de Mougin and the Hotel de Paris in France, Master classes with Madeleine Kamman in New York, and later behind the counter at the original Silver Palate retail and catering store.



From 1984 to 2000, Morgan was President of FLAVORS Catering, a full-service New York Catering firm specializing in custom-tailored events, from private dinners to full-scale parties and events for up to 2,000 people. Clients have included Martha Stewart Living, CBS Television, Versace, HBO, President Clinton/National Democratic Committee, W Magazine, Food Network Television, and Banana Republic.



In January 1994, Pamela opened her first retail store, Pamela Morgan's Flavors in New York's Flatiron District. The store was sold in 2000, but it was a fixture of the neighborhood, the place to come for healthy, delicious food. At the heart of the store was the highly acclaimed "Market Table" brimming with 25 fresh salads every day. Flavors received the highest rating attainable from Zagat's Marketplace Guide.



Morgan’s talent for cooking and catering has earned her renown as a food and lifestyle expert. She has appeared on the "Today Show," "Good Day New York," "Lifetime," Colin Cowie's "Everyday Elegance" and is a frequent guest on Food Network Television. Recipes and entertaining tips from Morgan have been featured in magazines such as Bon Apetit, Ladies Home Journal, Food & Wine, New York Magazine, Hamptons, Brides, New York Times, and Daily News.



Today Morgan is highly regarded as a special event planner, culinary consultant, cookbook author, food and entertaining editor for Hamptons's Cottages and Gardens, culinary instructor, and owner of FLAVORS. She is a member of Les Dames D'Escoffier, a leadership organization headed by women noted for their success in the culinary profession.