Caboose Head Chef
“What I love most about the Caboose is smoking meats outdoors in the middle of a tropical paradise.”
Meet Head Chef at the Caboose, Erik Morgan.
Born and bred in the state of Maryland, USA, Erik was surrounded by homegrown produce and home cooking from a young age thanks to his parents love of cooking using the food grown in their backyard garden. “But mostly I would pester mom for leftover batter and frosting when she made desserts.”
After graduating in Sociology at the University of Maryland, Erik began his first cooking job at Mick O’Shea’s Irish Pub in downtown Baltimore in 2002. He moved to Washington, D.C. a few years later to work in fine dining at New Heights in Cleveland Park. Intrigued by the precision and passion of this cuisine-style, Erik followed the Head Chef to Ripple down the street shortly thereafter.
In 2011 Erik moved to Philadelphia to work at Zahav where he rose to Sous Chef, at the same time this modern Israeli restaurant rose to four bells (a culinary merit rating similar to Michelin stars). Soon he was heading up Zahav’s dessert production. His passion as a pastry chef continued at Philly’s three-bell restaurant, Abe Fisher, serving contemporary Jewish cuisine.
Erik’s final move before relocating to the Caribbean was to wow-worthy Aldine in Rittenhouse, Philadelphia. As Sous Chef, Erik worked closely with Pennsylvanian farmers to source the freshest and tastiest ingredients in true farm-to-table fashion.
His experience and passion is shaping the Caboose menu to attract a growing clientele at this popular mouthwatering gourmet smokehouse venue. While he won’t reveal the specifics of his recipes, he says the secret to his marinades is to include natural sugar, such as shallots, honey or fruit.