Untitled Meet the man behind Fifth Floor , the city's hottest restaurant opening of 1999. In a city notable for its high-ticket eateries, Morrone's creations delivers a knockout punch. Tip Sheet One of the Bay Area's Best Nominated for Best Chef for classy, intricate takes on Continental classics like suckling pig.
Great chefs can have humble beginnings.
Chef Morrone began his culinary career as a teenager, working in his local bakery. His Story Chef Morrone kept a low profile prior to Fifth Floor's opening, but he's hardly a newcomer to the local restaurant scene. After graduating from New York's prestigious Culinary Institute of America, Morrone worked at New York's River Cafe before moving to San Francisco to train under Bradley Ogden at Campton Place . After a jaunt to Los Angeles' Hotel Bel-Air , Morrone returned to the Bay Area to open the stunning Aqua . All rights reserved.