About Chef Mo
Morgan Cirker—known professionally as Chef Mo—is a Brooklyn-based chef, culinary consultant, and creative force working at the intersection of food, culture, and hospitality. Her cooking is rooted in bold flavor, exacting technique, and a genuine love for feeding people well.
Professional Path
Mo went on to cook at Lilia under James Beard Award–winning chef Missy Robbins, gaining experience in one of NYC’s most respected Italian kitchens. Her career evolved through collaborations with celebrated chefs including Amanda Freitag and Brooke Baevsky (Chef Bae), shaping her into a chef who balances precision with instinct and creativity.
She currently works at MM Kitchen Studio with Marc Murphy, contributing to private events, intimate dinners, and experiences for high-profile and celebrity clientele. Her work spans menu development, recipe R&D, culinary production, and bespoke dining that ranges from polished and seasonal to playful and globally inspired.
Inclusive Culinary Work
Beyond her professional kitchen roles, Mo is deeply committed to inclusive culinary education. She works with individuals on the autism spectrum, teaching kitchen skills, building confidence, and collaborating on creative concepts—including contributing to the development of Hello Julia, a mission-driven culinary brand designed to empower neurodiverse creators through food.
This work is a core part of her identity: using food not only as craft, but as connection, opportunity, and community-building.
Where it Started
Chef Mo’s food journey began long before culinary school, but it crystallized during four formative years in New Orleans. Immersed in the city’s vibrant food scene, she absorbed its soul: big flavors, deep comfort, and a respect for tradition that still guides every dish she makes.
After returning to New York, she trained at the Institute of Culinary Education (formerly the French Culinary Institute), where she refined her technique and built the foundation that powers her work today.
Philosophy & Style
Mo’s cooking is grounded in real ingredients, seasonality, and thoughtful balance. She draws influence from her time in New Orleans, her Italian training, and the global flavors she seeks out in markets, restaurants, and home kitchens around the world. Her aesthetic leans fresh, unfussy, and deeply flavorful—food that feels elevated but never pretentious.
She believes great dining is an experience, not just a plate. Whether she’s orchestrating a private dinner, designing a menu for an A-list client, or developing a concept for a food startup, her goal is always the same: cook with intention, build with creativity, and leave people with something memorable.
Beyond the Kitchen
Mo brings an editorial eye to everything she touches—from visual storytelling to concept development to the energy and feeling behind a dining experience. Her work expands beyond traditional cheffing into creativity, culture, and community.
As she continues to grow her footprint, Chef Mo remains grounded in the same principles: generosity, curiosity, and food with real soul.
What She Does Today
Chef Mo’s work spans multiple creative lanes:
Private chef services & bespoke meal plans built around seasonal, nutrient-forward cooking.
High-profile events at MM Kitchen Studio with Marc Murphy.
Culinary consulting for food brands, early-stage concepts, and startups seeking strong culinary identity.
Recipe development & R&D guided by technique, flavor storytelling, and brand strategy.
Creative projects that merge food, content, and cultural impact.
Inclusive culinary education, collaborating with neurodiverse individuals and mission-driven culinary brands.
No matter the medium, her approach stays consistent: lead with creativity, respect the ingredient, and build experiences that feel truly memorable.