Stephanie Morgan is a chef and founding father of Seabirds Kitchen—a vegan restaurant chain in Southern California.
After getting her diploma in anthropology from the College of California San Diego, she began on a path of exploring the world of meals waste, sustainability, consumption of meat and dairy, and its destructive influence on our planet coupled with the quickly rising inhabitants. She opened her first meals truck in 2010, and shortly appeared as a competitor on The Meals Community’s The Nice Meals Truck Race Season 2 in 2011.
Turning out inventive plant-based fare, solely produced from scratch, from her meals truck turned out to be a clever determination for the budding self-taught chef. She had strains across the block for her scrumptious Jackfruit Tacos and Beer Battered Avo Tacos. Morgan defied the notion that most individuals had of vegan fare on the time and the group needed extra.
She opened her first brick-and-mortar in Costa Mesa, CA in 2013 and now runs three Seabirds Kitchen places in Southern California, the place she maintains a deal with native, seasonal, and entire meals substances, coupled with an imaginative menu. Morgan, aka Mama Chook by her group, balances her time operating kitchens and being with household and associates together with her daughter and husband.
