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.”
California Almonds, Vanilla Ice Cream, Cara Cara Oranges, Raspberries | Pastry Chef Margarita Manzke of République
Taleggio Fonduta, Spiced Date Purée, Brown Butter California Almonds | Chefs David LeFevre and Joshua Pressman of Manhattan Beach Post
Ras El Hanout-Spiced Chicken, Kale, California Almond Royal Cake, Phyllo, Edible Flowers, Radish Blossoms, Buckwheat | Chef Mourad Lahlou of Aziza
California Almond Tempura, Celery Root Purée, California Almond Oil, Lemon, Matcha Salt | Chef Craig Hopson of Electric Bleu
California Almond Romesco, Braised Baby Leeks, ‘Nduja, Pecorino Romano, Garrotxa | Chef Max Blachman-Gentile of Jules
Truffle Aïoli, Pickled Huckleberries, Egg Yolk, Smoked Califonia Almonds, Fennel, Puffed Rice, Crispy Sunchokes, Puffed Tendon | Chef Alex Hong of Arquet
Grilled Carrots with California Almond Mole, Toasted California Almonds, Cilantro, Lime Zest, Smoked Salt | Chef Jesus Cervantes of Damian
Oro Blanco Grapefruit Vinaigrette, California Almond Goma Sauce, Sichuan Chile Oil, Toasted California Almonds | Chefs Melissa Perello and Jack Irving of Octavia
Adobo Aguachile, Blood Orange, Olive Oil, Cilantro, Flaky Salt | Chef Ria Montes of Fish Shop
Rum, Espresso, Campari, Coffee Liqueur, Burnt Espresso Syrup, Cardamom Bitters, Thai Tea-Coconut–Cardamom Foam | Bartender Tracy Javier of VUE Rooftop at Hotel Washington
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