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.”
Braised Pork Belly, White Miso, Fried Maitake Mushrooms, Watermelon Radish, Smoked Pearl Onions, Pickled Cucumbers | Chef Sterling Buckley of Palate
Spiced Beef Short Rib, Spiced Tomatoes, Malabar Parantha, Scallions | Chef Srikant Kumar of GYMKHANA at ARIA Resort
Honeynut Squash, Taleggio Fonduta, Sage, Saba, Amaretti Cookie Crumble | Chef Michael Rubenstein of Sartiano’s Italian Steakhouse at Wynn Las Vegas
Mezcal, Blanc Vermouth, Salers, Champagne, Grapefruit | Bartenders Evan Hosaka and Daniel Yang of White Whale
Chocolate Ganache, Peanut Butter Mousse, Salted Peanuts, Oreo Crust | Baker Andrea McLean of Popnpies
Spiced American Lamb Shoulder, Cucumber Pico de Gallo, Morita Salsa, Tahini Crema, Cilantro, Heirloom Corn Tortilla | Chef DJ Flores of Milpa
Scottish Langoustine Tails, Crustacean Mayonnaise, Black Sesame Seed Praline, Caviar, Chives | Chef Daniela Romero of Bazaar Mar by José Andrés
Bananas, Pastry Cream, Chantilly Cream, Bourbon Caramel, Caramelized Peanuts, Peanut Butter Shortbread, Peanut Butter Ice Cream, Candied Bacon | Pastry Chef Jackie Mai of Don's Prime at Fontainebleau Las Vegas
White Sauce, Smoked Mozzarella, Smoked Goat Cheese, Lemon Ricotta, Garlic Flowers | Chef Erika Bell of Double Zero Pie & Pub
Mochi, Fresh Strawberries, Whipped Cream | Pastry Chef Yuka Takamizawa of Moignet
D.C. chefs and restaurateurs on how creativity, flexibility, and caring for staff breeds trust and resilience, even in the toughest of times
At No Goodbyes at the Line DC, niche spirits and liqueurs aren’t sourced—they’re made.
From Japanese to Madras curry, pastry chefs and bakers in the DMV are all-in on well-spiced pastries.
Richmond chefs and restaurateurs are getting creative and banding together to preserve the city’s local identity
Bartender Gabriel Valladares offers a liquified take on the crowd-pleasing salad
For Chef Leah Branch, understanding the history of what’s on the plate is just as important as how it tastes.
At Tapori, Chef Suresh Sundas reimagines the Tibetan and Nepalese dumpling for the D.C. crowd.
Celebrated D.C. restaurants are upping the ante, investing in their wine programs with the help of some determined sommeliers.