Morgan Morano grew up in the restaurant industry with an entrepreneurial father who opened many restaurants, bars, and other businesses. Morgan spent much of her childhood living in different parts of the country but returned each summer to her father’s seasonal restaurant, bussing tables, working in the market, waitressing, managing and then eventually working in the kitchen.
Morgan graduated from the University of Connecticut in 2005 with a Bachelor of Arts in History and then followed her college education with a year-long intensive program at the Institute of Culinary Education in New York City. Even though her goal was to start her own business, Morgan worked numerous positions in high-end kitchens at restaurants and catering companies throughout New York City, gaining as much experience as possible. She spent 4-6 months a year in Italy and then the rest in New York City, serving both culinary and pastry chef positions.
After spending a combined 15 years in the industry and working with a Sicilian gelato chef in Florence, Morgan decided to form Morano Gelato in 2010. Morgan has dedicated the past 6 years to the art, production and science behind gelato-making. She is also the author of “The Art of Making Gelato: 50 Recipes to Make at Home.” Morgan is well-connected within the growing gelato industry in America and understands the key elements to run a successful gelato business. Inspired by the continued lack of authentic Italian gelato, Morgan now has plans to replicate her well-established business system in order to bring traditional Sicilian gelato to one community at a time.