Bay Point Marriott Names Executive Chef

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. October 14, 2008

PANAMA CITY, FL, October 10, 2007. Bay Point Marriott Resort recently promoted Sous Chef Jason Morgan to the position of Chef De Cuisine for the resort's signature restaurant 30 Degree Blue.

"I am very excited about tackling the increased responsibilities that come with being named Chef De Cuisine for the restaurant," said Morgan. "I can honestly say I have not mastered anything in my position. It is an ever-changing role to be the chef of a fine dining restaurant, and I am learning something new every day. I am looking forward to creating a fabulous dining experience for each guest that chooses to dine with us."

Chef Jason Morgan's culinary career began when he attended The French Culinary Institute in New York City, graduating in December 2004. Since then he has gained experience working at several New York restaurants including Saga, a busy midtown Manhattan eatery where he worked as a manager, grill cook and saut'e.

"I really enjoyed working under Ignat Kostov at Saga in Manhattan, New York. Chef Kostov taught me a lot about the basics and created a great foundation for me to build on," said Morgan.

Morgan logged experience at other New York restaurants including Tribeca Grand Hotel where he assisted the executive chef with prep work for daily parties, banquets and catering events. In August 2005 Morgan moved to Florida and began working as a grill cook for 30 Degree Blue. He has since successfully moved his way through the restaurant, learning the entire operation. In his new position as executive chef, Morgan will be responsible for maintaining and creating new menus, managing a restaurant staff of 12 and working with the general manager to create great wine and food pairings. He will also oversee nightly restaurant operations.

"We are delighted to have Jason serve as our executive chef for 30 Degree Blue," said John Hamati, vice-president of operations for Bay Point Marriott Resort. "With his particular culinary skills and creativity, Jason will help take our restaurant to an even higher level. His new items on the menu have received wonderful comments from our guests."

Some signature items guests can discover on the menu include an oven-roasted Muscovy Duck served with saffron roasted new potatoes, red wine poached peaches and prosciutto-wrapped asparagus in an apple-balsamic reduction sauce. Seafood lovers can enjoy a delightful broiled red snapper with crimini and scallion risotto served atop wilted Belgian endive and watercress in a tarragon Beurre blanc sauce.

"Creativity is the driving force behind all the dishes I create," said Morgan. "Friends, family and traveling have influenced my take on cuisine. I love to mix it up with a little French, Italian, Mediterranean, and southern American. No matter the flavor - I am a fan of good food!"

30 Degree Blue offers a dining experience beyond measure for anyone who has a flare for great food and a fun, exciting atmosphere. The creative specials combined with beautiful bay sunsets make the restaurant an inviting place to dine along the Florida panhandle.

"We want to serve food that is as irresistible as the setting. And the gulf coast offers such a gorgeous backdrop for good cuisine," said Morgan. "The area has a warm, small town atmosphere and we hope to continue to welcome new guests ready to discover 30 Degree Blue. As my team and I welcome guests to the restaurant each day, we want them to feel like they're in the home of a good friend."