The Morton's Experience
Our History and CultureMorton's actually exists today because of...hamburgers! Years ago, before co-founders Arnie Morton and Klaus Fritsch really knew one other, they both worked at the Playboy Club in Montreal. The club was changing the menu, and Klaus cooked a hamburger that was sent out for Arnie to try. Arnie burst into the kitchen, demanding to know "Who cooked that hamburger?" When Klaus stepped forward, he wasn't sure if Arnie was going to be pleased or not but was relieved to hear him say that it was the best he'd ever tasted. From that day forward, they called it the "Million-Dollar Hamburger"! More than 3 decades later... Morton's has grown to over 69 restaurants, but the vision is the same today as it was when we opened our first restaurant in Chicago in 1978. Quality. Consistency. Genuine Hospitality. Driven by the desire to provide genuine hospitality–for our guests and our employees–we offer a setting where people truly care about one another, and show it in everything they do. The high level of respect and enthusiasm that runs through our entire organization is evident in many ways, including the longevity of our staff and managers, some of whom have been with us for decades. Morton's achievements are not limited to its four walls of the restaurants. Our culture is one that's also committed to community service, both locally and nationally. |
 Morton's co-founders Arnie Morton and Klaus Fritsch, circa 1978  When Morton's released, "Morton's Steak Bible," we partnered with the ProStart Foundation–an organization that provides scholarships for students pursuing culinary arts. Select students are awarded with the "Morton's Chef Choice" scholarship. |
Meet some of Morton's valued employees who support the company's vision and mission in everything that they do.
Patrick Hoyle, General Manager and Sommelier - Rosemont, IL
THREE WORDS THAT BEST DESCRIBE ME: Fun, giving and compassionate.
FAVORITE TRAVEL DESTINATION: Napa Valley. We love Bell Winery and Beaulieu Vineyard. It's relaxing and nothing beats "California coffee" (wine, duh).
WHEN I'M NOT WORKING, I'M...: Riding my bike, a 1999 Yamaha Road Star.
Visit our blog to learn more about Patrick and his Bloody Mary recipe that's currently offered on Morton's cocktail list!
Coleen Phillips, Pantry Cook - Brooklyn
Encouraged by her grandmother, Coleen Phillips started cooking as a child in Jamaica. She fell in love with it and studied it in high school and college after emigrating to the U.S. Coleen then worked at restaurants and catering firms in New York City before joining Morton's on West Street when it opened in 1995. Coleen was one of seven people working at Morton's on West Street, just around the corner from the World Trade Center, on the morning of September 11. "Chad Alvis was our F&B manager, and he took control and got us all out of there; I feel he saved our lives. And the company was very supportive. That's something I really respect about Morton's - the company looks out for employees and makes sure we're taken care of."
Why she stays: "I enjoy what I do and I enjoy the staff here. They're like my family away from home. It would be very hard for me to pick up and leave, because it would be like walking away from my family."
Good advice: "Come in, have a smile on your face, and do your job well. If you have any questions, ask someone because everybody here is willing to help you."
See Tok Hoong Yew, Assistant Manager - Macau
First bite: See Tok was born and raised in Singapore. As the only son in a family of women, he says he had no choice but to learn to cook ("cooking was happening all the time!"). He enjoyed it so much he decided to study culinary arts and attended SHATEC (Singapore Hotel Association Training Education Center), the country's leading school for travel industry management.
Second bite: See Tok joined Morton's Singapore in 2000 in the pantry and worked his way to the front line. He was promoted to executive chef at Macau in 2007 and, in 2010, "I took a chance and asked if I would qualify for the open AM position in Macau. With the support of our team, I went for it. I know this was the right direction to further my career with Morton's."
Why he stays: "Curiosity first attracted me to Morton's: What was the big fuss about steak and why was it so expensive, especially the American brands? NOW I KNOW! I stay because of the Mission Statement, Core Values and Culture - they speak volumes."
Good advice: "Believe in and understand the Mission Statement and Core Values. I'm a "prime" example of Core Value #3: 'We strive to continually improve.' From pantry cook to AM Macau in 10 years!"
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