Restaurateur, farmer, musician, cocktail aficionado, waterfowl addict, and man of action, Morgan Weber has lived a variety of lives, each more interesting than the next. Hailing from South Texas, his culinary curiosity led him to Houston, where he helped launch an award-laden list of restaurants and bars with his like-minded business partners under the moniker Agricole Hospitality. They have earned staying power with establishments such as Revival Market, Coltivare, Night Heron, Indianola, Vinny’s, Miss Carousel, and Eight Row Flint — which was named as one of the best new bars in the country by Playboy in 2016 — earning the respect and taste profiles of many along the way. I’ve had the privilege of sharing a few duck blinds, campfires, wild game dinners, and more than a few libations with Morgan, and we had the chance to catch up at my home in Montana recently to retrace the path that led him here. Personable, gregarious, and known for his heavy pouring hand, Mr. Weber is a class act gentleman, and one to watch in the wild game cooking space.
TYLER SHARP — You’re not a typical chef. In fact you don’t even call yourself a chef. Give us a little background on your relationship with food and cooking.
MORGAN WEBER — No, I am definitely not a chef. I am a restaurateur that is around a boatload of amazing cooks, and I have just been able to glean their mentalities toward food, the way they approach cooking, and how they plan and efficiently execute that stuff. Their skillset and mine are extremely different. So I feel like I have an interestingly filtered perspective, because I am coming at this as a non-professional cook, but I get to be around pros all the time and see how they operate. To me,
