Today we’d like to introduce you to Michael Morway.
Michael, please share your story with us. How did you get to where you are today?
I started working in hospitality when I was 16 years old. My friend’s mom got him and I jobs at a hotel she was working at. I started off as a busboy and room service server. I was enamored with the entire culture of the kitchen immediately. I befriended the chefs right away. I knew what I wanted to do for my career at that moment. I got my first job working in a kitchen the next year and haven’t looked back since then.
I moved on to work for a few restaurants and catering companies throughout my 20’s. I met Brian Kavanagh of Boylston Restaurant Group when I was 28 or so. I started working for him and really learned so much from him about how to run a business with compassion. I then opened my own place, NOSH in Plymouth after that. I really connected to community at that time with local vendors. I started hosting beer dinners, long table dinners, any kind of pop-ups really. Teaming up with local breweries and creating menus and throwing events. From there, I launched Craftship. I did some consulting for a few places and just threw and catered events and did small, private chef events. I then opened Explorateur on the Boston Commons. Such a learning experience for me. A three-service European Cafe that basically has employees working 24/7. I worked with such amazingly talented people at this project and I’m proud of what we produced. Then, I heard Trillium was opening a restaurant right on the Fort Point/Seaport line. It felt like fate with my craft beer connections I had made over the years. So, I accepted the position as Executive Chef for Trillium. I’m excited to open the new restaurant coming in September 2018.
I’ve had many, many mentors and people in my past that have been so important to me growing through this business. I still learn and try to grow as a chef and operator every year. I try to read as much as possible, travel as much and eat as much new things as possible. My core group of friends are also the most talented individuals of artists, song writers, photographers, etc. and truly inspire me on a daily basis.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
The restaurant business can be tricky. I would never use the word “smooth” to describe it! It’s challenging. But also, it is very rewarding if you let it be. There is something amazing of working for months planning a restaurant. Then, opening it and seeing it develop. There is nothing like the process of a day. Coming in early, making lists, preparing all day for service, then hearing the sound of fires, pans clanging, etc. It’s almost like a symphony to me. But as far as struggles…yes, there were and still are many. Balancing life and work is a daily struggle. Being able to spend time with my son Brady, is the most important thing to me. He completely wipes away any stresses that I have from work…it’s really amazing. Especially when I get to spend time with him cooking. It’s an amazing connection that I cherish.
Please tell us about Trillium Brewing Company.
I’m a rustic, local-minded chef. I get really passionate and excited when I make connections to products from local artisans or when I have an experience I want to share. I try to be simpler, not over-doing things. Let the product shine. Show & celebrate all the amazing things that come from the East Coast.
If you had to go back in time and start over, would you have done anything differently?
I wouldn’t have done anything differently. I’m perfectly happy where everything ended up so far and wouldn’t change a thing.
Contact Info:
- Instagram: https://www.instagram.com/chefmichaelmorway/
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