At this hands-on lunch class you’ll prepare a delicious Southern chicken feast under Morgan McGlone’s watchful eye, before enjoying it for lunch.

Book a group of 6 and pay for just 4! To book this offer, enter 6 participants in the 'Group From 4 To 6' box on the right and you'll only be charged for 4.

To book a group of 7 or more into this class, please call us on 02 9004 1111 or email sss@sydneyfishmarket.com.au

Morgan is a third generation chef who is, first and foremost, a food nerd. 

His favourite book as a child was a cookbook and he would make various dishes from it for his family, with his Dad providing encouragement from the sidelines. 

After starting his commercial cooking career at The Summit and Luke Mangan’s CBD Salt Restaurants, Morgan moved to the USA, where he opened his own catering and chef agencies in Los Angeles and New York. 

In 2008, he moved back to Sydney, opening his much-lauded French bistro, Flinders Inn in 2009. That year he also co-found the award winning hospitality young guns group, TOYS (Taste of Young Sydney). 

Moving back to the States, Morgan spent several years working for Sean Brock at Husk in South Carolina, and then as chef de cuisine at Husk, Nashville. 

In 2014 he returned to Australia to open Belles Hot Chicken in Melbourne and then, in 2015, its adjoining wine bar, Bar Clarine. 

Morgan now operates four Belles Hot Chicken eateries across Sydney and Melbourne and continues to consult and appear in food festivals nationally and globally.