Grant Morgan - Executive Chef - Dragonfly

Tuna TarTare, Avocado Salad and Soy Sauce-Lime Reduction

Yield:  4 Ingredients: Tuna Tartare: 12 OZ #1 Ahi Tuna Small Diced 1 T Sesame Oil 1 T Soy Sauce 1 Shallot Minced Salt & Pepper To Taste   Avocado Salad: 1 Avocado Diced 1 Tomato Small Diced 1 Jalapeño Small Diced   ½ t Lime Juice Soy Lime Reduction: 1 Cup Soy Sauce 2 Limes Method: Soy Lime Redution: Put Soy sauce in a small sauce put, squeeze limes in to soy sauce and reduce by half.  Avocado Salad: In a small bowl mix avocado, tomato, jalapeno and lime juice together Tuna Tartare: In a small bowl mix tuna, shallots, soy sauce and sesame oil together Place a cylinder ring mold on a plate, spoon ¼ of the avocado salad in the bottom of the ring mold and press it down. Spoon a ¼ of the tartare mix on top of the avocado and  press down. With your spoon press down on the mix and pull up on the ring mold. Finish by drizzling the soy reduction around the plate and garnish with sprouts.    Executive Chef-Grant Morgan

Grant Morgan
Executive Chef
Dragonfly

Hotel ZaZa is pleased to announce Grant Morgan as the new executive chef of the upscale Dragonfly restaurant. Dining patrons can look forward to a brand new menu, created by Chef Morgan, and an enhanced interior, later this summer.  As executive chef, Morgan will oversee all kitchen operations, menu planning and direction, including seasonal additions and weekly menu specials.

Chef Morgan began his career in Sedona, Ariz., where he completed an apprenticeship at the eclectic, Heartline Café in 1997.  Following his apprenticeship, he moved to Vail, Colo., where he assisted in the kitchen of the AAA 4-diamond-rated restaurant, Sweet Basil. 

After three years at Sweet Basil, Morgan moved to the upscale Park Hyatt Beaver Creek Resort and Spa in Beaver Creek, Colo., another AAA 4-diamond-rated property. Working as a sous chef for the resort’s gourmet restaurant, Bivans, Morgan supervised dinner service and oversaw all operational aspects of the restaurant.

Following Beaver Creek, Morgan headed west to the bright lights of Las Vegas, to the Bellagio, where he worked in the acclaimed AAA 5-diamond-rated Le Cirque. Most recently, Morgan relocated to Dallas where he served as the executive sous chef at Luqa. In addition to overseeing kitchen operations, he assisted in the design of Luqa’s lunch and dinner menus and special 5, 8 and 16 course meals.