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Jeff
Morgan has had a life-long passion for
food. He is a 1992 graduate of the
culinary school at Johnson & Wales
University, which led him next to a
6-month internship in Paris, France.
This allowed him to take classes and
further training at Ecole Ferrandi
(the culinary school of the Chamber of
Commerce of the City of Paris), Ritz
Escoffier School, and Le Cordon Bleu.
While there, he also got to tour the
vineyards and estates in the French
wine regions of Champagne, Burgundy,
and Bordeaux. In 1994, Jeff moved to
Washington D.C. where he cooked first
with Mark Miller and Morou Quatara at
Red Sage Restaurant, and then with
Robert Wiedmaier at Café on M and
Aquarelle Restaurant at the Watergate
Hotel. By the time Jeff left
Aquarelle to join the Four Seasons
Hotel in Washington, he had risen from
a line cook to managing the dining
room and a wait staff of 40. After
two years in the Food and Beverage
Department at the Four Seasons, he was
promoted to hotel concierge--a
position that merged his background
and personal passions in a manner he
never expected.
Jeff, and all of the six-member
concierge team at the Four Seasons,
are members of Les Clefs d’Or,
USA--making the Four Seasons the only
hotel in the nation’s capitol with an
all “Clefs d’Or” concierge Staff. The
Four Seasons is also the first and
only Mobil Five-Star, AAA
Five-Diamond, Hotel in Washington.
Jeff finds that a Four Seasons
concierge must constantly focus on not
only consistently meeting, but
exceeding, guest needs. This often
includes finding new and interesting
experiences for guests visiting the
Washington D.C. area, while focusing
on “achieving the impossible.” The
guests requests made of Four Seasons
concierge are legendary, but with an
extensive list of personal
contacts—including local chefs,
restaurant owners, merchants and
service providers--he is able assure
that guest wishes are met.
Jeff has been a member of the
Washington Area Concierge Association
(WACA) for the past 6 years and
currently serves on Board of Directors
of WACA. In addition to service on
many WACA committees, he was Co-Chair
of WACA’s Annual Charity Gala in both
2005 and 2006. In addition to his
activities with WACA and Les Clefs
d’Or, Jeff maintains his connections
to the kitchen with his catering
company. |
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