Morgan Tucker
M.Tucker | New York
October 2019
Morgan Tucker was born into the hospitality industry, seeing her father and grandfather lead the largest foodservice equipment and supplies distribution business on the east coast. After graduating from Cornell University’s School of Hotel Administration in 2007, Tucker took on management roles at Danny Meyer’s Union Square Hospitality Group and Steve Hanson’s BR Guest Restaurant Group. In 2008, she joined the family business, Singer Equipment Company, as the director of business development for M. Tucker, the foodservice distribution branch of the business.
Headquartered in Paterson, New Jersey, M. Tucker is metro New York’s largest foodservice distributor, and one of the six largest distributors of wholesale restaurant supplies and equipment in the country. Through M.Tucker, Tucker saw an opportunity to engage chef-driven restaurants by founding LMT, a digital shop that curates a selection of equipment and supplies for culinary driven clients. In 2013, Tucker was awarded the industry’s highest sales honor – Foodservice Equipment and Supplies magazine’s “Dealer Sales Representative of the Year.” She is a contributing writer to Total Food Service Magazine through her monthly column “LMT: Hospitality provisions, thoughtfully curated.”
Black Forest Ham, Dijonnaise, Havarti, Mixed Greens, Ponzu, Sesame Focaccia | Chefs Aaron and Christen Clemins of Bill's Sandwich Palace
Fish Sauce, Toasted Peanuts, Smoked Fish Bone Oil, Scallion Oil, Shiso, Sesame Rice Crackers | Chef Son Pham of Eleven11
Chorizo, Goat Cheese, Mayakoba Bean Purée, TCHO Chocolate Sauce, Crème Fraîche, Chile Oil, Sesame Crisps | Chef Alan Sanz of Mírate
Fromager d'Affinois Ail et Fines Herbe, Comté, Spinach Purée, Mixed Greens, Shallot Vinaigrette | Chef Alexia Duchêne of Le Chêne
Smoked Garlic Yogurt, Soy-Pickled Fennel, Endive, Toasted Pecans | Chef Kristin Beringson of Henley at Kimpton Aertson
Smoked Turkey Stew, Iru, Crayfish, Collard Greens, Kale, Mustard Greens, Onion-Bell Pepper Purée, Micro Basil Opal, Micro Amaranth Red, Steamed Rice | Chefs Ope Amosu and Walter Bunn of ChòpnBlọk
Carrot-Infused Gin, Dry Vermouth, Mirepoix Bitter Blend, Orange | Bartender Natalie Newberry of The Catbird Seat
Leche de Tigre, Avocado Mousse, Smoked Aji Sauce, Truffle Chalaca, Andean Caviar, Chicharrón, Choclo, Shrimp Dust | Chef Marcio Florez of Limo Peruvian Eatery
Midlins, Calico Rice, Farro Verde, Maitake Mushrooms, Habanada-Marcona Chile Crunch, Golden Raisins, Dried Cranberries, Fresh Herbs | Chef Scott Littman of Butcher and Bee
Rhum Agricole, Lime, Orgeat, Apricot Liqueur, Sour Cherry Liqueur, Navy-Style Rum | Bartender Jonah Gibbs of Petite Bohème
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