Since 1000 NORTH’s conception, Chef Lee Morris has been responsible for the flavor-driven cuisine guests have come to crave. It did not take long for management to realize that Chef Morris was destined for an even greater role. Now, as culinary director and general manager, Morris not only develops creative coastal dishes, but also ensures that guests have the best possible experience every time they visit.
Morris’ passion for gastronomy began at a young age. At Johnson & Wales University’s Charleston, S.C., campus, he pursued degrees in the culinary arts, and food and beverage management. Morris’ stint in the South gave him an appreciation for modern, Low Country cuisine, and a desire to create sophisticated comfort food.
Morris’ undeniable talent has transported him to notable culinary outlets, including The Palm, Hillstone Restaurant Group, and the Hall Management Group, and led him to open the ultra-trendy BrickTop’s. Morris emerged from the kitchen as a leader due to his ability to implement ideas and positively influence his co-workers.
Today, when he’s not inspiring his staff to exceed guests’ expectations, Morris enjoys traveling and spending time with his wife Page, daughter McKesson, and Luke, the family’s Boykin spaniel.
Chef Jason Van Bomel’s exemplary work and creative ideas have paid off. After nine months as sous chef at 1000 NORTH, management recognized Van Bomel’s talents and promoted him to Chef de Cuisine.
Van Bomel is by no means new to the culinary world. He brings nearly three decades of experience and a broad range of styles to the table. Van Bomel graduated from the Florida Culinary Institute, then mastered his techniques at luxury hotels in Sydney, Australia, London, and Palm Beach. His international experiences have fueled his passion for introducing guests to unique flavors from faraway places.
Having held a variety of culinary positions, Van Bomel understands that motivating his team, as well as elevating staff morale, inspires quality service, thereby creating a better experience for guests.
When he is not at 1000 NORTH, you can find Van Bomel in his garden cultivating tropical fruits, herbs, and orchids.
Chef Anderson Stewart says he grew up in the kitchen. His father is a chef and Stewart’s first job was in a restaurant in his hometown of Wilmington, Delaware, working alongside his dad.
Chef Stewart attended Temple University in Philadelphia to study performance musical arts. He realized the culinary arts were a better outlet for his creativity than classical opera. Stewart made his way back to the kitchen to develop menus and manage teams for various establishments, including Buccan in Palm Beach and Alinea in Chicago. He was part of the team that opened 1000 NORTH in 2018.
Chef Stewart is an expert forager who delights in harvesting wild ingredients. He uses the elements and inventive processes to create unique profiles so that each dish is a multisensory experience.
Chef Mary Maugeri has always been captivated by food. Cooking is at the heart of her earliest memories. She recalls making chocolate chip cookies on Sundays with her grandmother. These experiences inspired the Florida native to become a pastry chef.
Maugeri attended The Culinary Institute of America in Hyde Park, New York, where she earned a degree in Baking and Pastry, and Restaurant Management. She refined her skills at iconic resorts, including The Breakers Palm Beach, The Greenbrier Hotel and Resort in White Sulfur Springs, West Virginia, and The Sebastian in Vail, Colorado.
Chef Maugeri takes a simple but elegant approach, mixing a variety of elements in her creations. Her commitment to excellence and quest for innovation guide the pastry team at 1000 NORTH.
A special thank you to LibbyVision.com, CJ Walker, and Kim Seng for their beautiful photography.