Shennen Morris
formerly Brady-Cheney

Shennen Morris began her professional career in Mendocino, California. She took her first cooking position in The MacCallum House kitchen. There she studied under Chef Alan Kantor, a former CIA Alumni, who in turn inspired her to continue her pursuit by attending the Culinary Institute of America, in 2000.

Upon her Graduation, she was granted a Fellowship position as a student Instructor for their Apple Pie Bakery and Café. In her position she taught basic Culinary skills and techniques of savory applications to broaden the education for the students enrolled in the Baking and Pastry Associates program, as well as running the Café  kitchen, and developing menus for this seasonal restaurant.

Brian Morris

Brian Morris began his professional hospitality career in his home state of Texas.  Working quickly into management positions at a young age he helped open and operate several restaurants in the Dallas, Fort Worth area.  Wanting to become part of the larger culinary world, he left Texas in 2002 to attend the Culinary Institute of America in Hyde Park, New York.

Together..

During this time at the Culinary Institute Brian and Shennen crossed paths.  Their partnership began there, in upstate New York, where they set out to work in the professional field together from the beginning of their relationship. Starting with catering jobs between their weekly Culinary Programs, they then moved on to partner in employment with The Bei Corporation. Shennen took position as Sous Chef at The Union House, a high end steak house serving quality dry aged steaks located in Fishkill, New York. Brian joined the Union House while continuing his education at The Culinary Institute of America. Shennen was promoted to fill the position as Executive Chef at The Bei Corporation’s Bed and Breakfast, The Hudson House, located in Cold Spring New York, and The Union House. The position was required to fill the gap for the allotted vacation time of their Executive Chef‘s in both restaurants.
Upon Brian’s graduation, the couple traveled to California, then to Las Vegas, working in the field together, always side by side. In California they cooked together at The Shadowbrook Restaurant, Capitola, California. Brian also worked as a Manager at Bittersweet Bistro, Aptos, while Shennen took a position as personal Chef.
In 2005, they moved from California to Las Vegas, Nevada.  They worked  together at Wolfgang Puck’s Italian restaurant, Trattoria Del Lupo at The Mandalay Bay, sampling the cutting edge presented in Las Vegas of the new Culinary movement.
In 2007, they made their way back to Mendocino, ready to fulfill their dream of owning their own business together. Brian established his professional roots in the town of Mendocino, also at The Mac Callum House, where he spent a year as the dining room manager and wine buyer. Shennen returned to The MacCallum House kitchen for that same year in order to sharpen her previous kitchen skills, readying themselves for their pursuit as business owners of Morris Catering of Mendocino.

Shennen and Brian Morris are currently working as chef (Shennen) and wine and food manager (Brian) at two of the top restaurants in the Dalls/Ft. Worth area. Their creative approach to food and managerial skills are serving them well in a new chapter of their adventure with the culinary arts.

To contact them e mail.