Born in Tucson, Arizona, Morgan Lewis brings passion, precision, and an energetic leadership style to his role as Executive Chef at Halls Catch in Nashville, Tennessee. A graduate of the Culinary Institute of America in St. Helena, California, Morgan holds an associate’s degree in culinary arts and a deep respect for the traditions and techniques that define world-class cuisine.
Morgan’s culinary path has taken him from the wellness-focused kitchens of Canyon Ranch to the heart of Napa Valley, where he trained in sushi and honed his skills at renowned restaurants such as Archetype and Eikos. After relocating to Nashville, he played a key role in opening The Optimist, bringing his expertise in hosting winery dinners, private dining events, and open-fire cooking with the acclaimed Smoke Catering Company to the coasta cuisine-forward establishment.
Morgan’s management style has always been hands-on, positive, and purpose-driven. He thrives on mentoring others, believing that the greatest measurement of success is helping someone grow beyond what they thought was possible for themselves. Fueled by his passion for food, Morgan also prioritizes hospitality. He states, “Hospitality is founded on creating lasting memories through food, a concept rooted in the Latin origin of the word ‘restaurant,’ meaning ‘to restore.’” As a leader, Morgan brings these same philosophies and sense of purpose to every service and dish–working to inspire his staff to do the same.
Outside the kitchen, Morgan finds balance and discipline through his practice of martial arts–a common thread that mirrors the focus and resilience he brings to his culinary career. He’s also an avid gardener and loves to learn, spending much of his free time reading cookbooks as well. When it’s time to unwind, you can find Morgan playing poker or spending time with his beloved cat.
