Meet Chef Roger Morgan

Executive Chef Roger Morgan Very few convention centers can boast an in-house executive chef, and the Connecticut Convention Center is proud to be among that select set. Chef Roger Morgan is focused on making the CTCC known for the highest quality of food and beverage service available. Prior to joining the Connecticut Convention Center, Chef Morgan served as Assistant Executive Chef at Bally's Park Place Casino Hotel in Atlantic City for 12 years. Chef Morgan will work directly with you to customize menus that offer great creativity. He’ll also arrange private tastings for any size food event, from 10 to 4,000. His hallmark is personal attention. A New Jersey native, Roger is a graduate of the Atlantic Culinary Academy.