Chef Profile: Andrew Morrison
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Andrew Morrison knows his way around kitchens: he’s been working in them since his teens. Now the executive chef at Fairmont Pittsburgh, the Cheshire, England, native trained in the French culinary style is a master of from-scratch cooking and creative menu development.
“I cook according to the ingredients I find – a deceptively simple approach that bolsters the essence of each ingredient and creates layers of flavor,” he says.
The internationally inspired menu at Fairmont Pittsburgh’s signature restaurant, Habitat, reflects Morrison’s approach, from local whey-fed pork chops to chicken tikka masala to fresh ricotta gnocchi.
The chef’s focus on quality ingredients, prepared simply to highlight their natural flavors, has resonated with the food savvy, including The New York Times, which recently recognized Habitat as a leader in Pittsburgh’s dining transformation.
Morrison also translates the culinary philosophies to his blog, Chef’s Corner.
Prior to joining Fairmont Pittsburgh, where Morrison oversees all food and beverage operations, he served as executive sous chef at the Four Seasons Atlanta and the Four Seasons Miami. Morrison also worked as the chef at Musha Cay and Little Whale Cay, two exclusive private-island resorts in the Bahamas.