My name is Callie Morgan, and if you ask anyone who knows me, they’ll tell you my life revolves around two things: flavor and fire. I’m 42 years old, born and raised in the heart of Austin, Texas, where barbecue isn’t just a meal it’s a lifestyle. I now live just outside Nashville, Tennessee, surrounded by rolling hills, a small garden full of heirloom tomatoes, and the hum of cicadas in the evening.
I didn’t grow up thinking I’d be a chef. My first job was bussing tables at a Tex-Mex joint when I was fifteen. I was curious about what happened in the back, but it wasn’t until the line cook called in sick one night that I got thrown onto the grill. That night changed everything. I burned the first batch of fajitas, nearly cried when I broke a sauce, but something about the chaos and creativity got into my blood. After that, I never left the kitchen.
I trained formally at the Culinary Institute of America in Hyde Park, which opened my eyes to classical French techniques and the beauty of precision. But I always came back to bold American flavors, southern comfort food, and backyard smoke pits. I’ve worked in high-end kitchens and roadside diners, launched two food trucks, and spent three years traveling through the South, collecting recipes, stories, and inspiration.
Cooking for me is deeply personal. It’s about the way food brings people together from late-night biscuit experiments to Sunday roasts that linger into the evening with second helpings and stories. I believe in honoring tradition but never being afraid to twist it. I once made a brisket ragu that horrified my Italian friend until he tried it. Now he won’t shut up about it.
To the home cooks, I say: don’t fear the flame. To the food lovers: keep asking questions. And to the pros: let’s keep pushing boundaries without losing our roots. My kitchen is a place of joy, mistakes, discovery, and a whole lot of laughter. If you ever stop by, there’s a good chance you’ll leave with stained fingers, a full belly, and a recipe scribbled on a napkin.
That’s how I like it.
