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.”
Maitake Mushrooms, Charred Cabbage, Pine Nuts, Black Truffle, Habanero Oil, Corn Tortillas | Chef Sarah Thomspon of Casa Playa
Turmeric-Spiced Mallreddus, Sri Lankan Goat Curry, Yogurt, Mint | Chef Dylan Jobsz of Esther’s Kitchen
Pork Sausage Gravy, Chorizo Gravy, Griddled Garlic Potatoes, Poached Eggs | Chef Aaron Lee of Winnie & Ethel's Downtown Diner
Pastry Cream, Almonds, Cinnamon, Toffee Caramel | Pastry Chef Julissa Escobedo of Vesta Coffee Roasters
Tequila Blanco, Grapefruit Soda, Whipped Grapefruit, Lime Juice, Agave, Saline, Salted Grapefruit | Bartender Kat Calma of The Dustland Bar
Cherry Gelée, Cherry Sauce, Parmesan Crust, Flaky Salt, Sorrel | Chef Jackson Stamper of Ada’s
French Shallot-Mushroom Asiento, Avocado, French Shallot-Chile Oil, Cilantro, Fried French Shallots | Chef Matt Diaz of For All Things Good
Dry Gin, Garlic-Infused Centum Herbis, Cocchi Americano, Lemon, Basil Oil, Pecorino Romano, Black Pepper | Bartender Tucker St. John of Esther’s Kitchen
Mega Chip Cookie with Chocolate Chips, Butterscotch Chips, Peanut Butter Chips | Baker Kari Garcia of TSP Baking Company
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