(l to r) Connor, Rung & Steve Morgan
SAAP: FAMILY-OWNED & OPERATED
Steve Morgan has enjoyed a successful career for over 36 years in the restaurant industry. His career began at The Partridge Inn in Stowe, VT as a line cook. Since then he has excelled in the industry, having worked as a chef de cuisine at Chez Henri in Waitsfield, VT, executive chef at National Life Insurance Company, and as a chef instructor at New England Culinary Institute, also in Montpelier. Prior to opening Saap, Steve has been working at Gifford Medical Center since 2005 where he is the Executive Chef. He has traveled to Thailand many times to study the cuisine of various regions, learn techniques and flavor profiles unique to Thai cooking. With a passion for Northern Thai fare in particular he seeks to emulate and share the wild, fresh, and fiery flavors of this wonderful region.
Nisachon (Rung) Morgan was raised in a small rural village in northern Thailand, known as the Issan region. Her family business was farming rice and raising livestock. Rung worked for years in the dining room and kitchen of a successful restaurant in Bangkok. She came to this country in 2010 after she and Steve were married. Thai cuisine is complex yet subtle and therefore must be closely and frequently assessed. Rung’s vast insight into the ingredients and cooking methods of this cuisine make her particularly well suited to cook and regulate the authenticity of what we serve at Saap. She has a deep commitment to creating uncompromising, excellent food with persistent attention to detail. Many of her recipes were passed down from family members, and are steeped in tradition as well as uniquely regional and seasonal ingredients.
Connor Morgan was exposed to the restaurant industry at an early age, cooking with his father and visiting the various kitchens he has worked in over the years. In high school he worked closely with Steve Bogart, founder and former owner of the legendary Chinese restaurant, A Single Pebble, to develop a community-learning project centered on food writing. While attending the University of Vermont, Connor worked as a server and bartender at Café Shelburne where he came to appreciate and understand the complexities, subtleties, and overall workings of the front of the house. He then went on to spend a summer working in the organic gardens at the Green Mountain Girls Farm. He worked closely with both the animals and produce adopting a new perspective on where our food comes from and how it is sourced. With diligence and sincere hospitality Connor strives to foster a welcoming and relaxed atmosphere in the Saap dining room.