After graduating from the CIA in 1981, Morrone refined his classical training over the next three years at River Café in New York. In 1984, acclaimed chef Bradley Ogden saw a spark of brilliance in Morrone and recruited him to be the Executive Sous Chef at Campton Place in San Francisco. Under Ogden, Morrone blended his classical style with Ogden’s regional American cooking – with stunning results.

At the age of 26, Morrone was recruited to be the Executive Chef at the high-profile Hotel Bel-Air in Los Angeles. As culinary host to the stars and the “movers and shakers” of the entertainment industry, Morrone stretched his culinary horizons and began refining his personal style of cooking.

After five year, Morrone returned to San Francisco as Executive Chef to open Aqua where the seafood-focused menu earned him raves and established him as one of the country’s brightest culinary talents. Under his tenure, Aqua earned a “four star” rating from the San Francisco Chronicle and Morrone was named “Chef of the Year” in San Francisco by the Chefs of America Organization in 1992. He also received the Robert Mondovi Culinary award of Excellence and was featured in the PBS series “Great Chefs in Great Cities.”

Following the success of Aqua, Morrone moved onto work on several other high profile Bay Area projects, including Ogden’s One Market restaurant in San Francisco. But after opening several new restaurants, Morrone decided to take a short respite from the kitchen by spending a year in France to acquaint himself with the best of the country’s contemporary cooking.

Returning revived with fresh ides; Morrone was ready to step back into the limelight. In February 1999, he opened the Fifth Floor in San Francisco to immediate accolades, again launching a new, high profile restaurant into the realms of the “Best in the City.” He used his knowledge acquired in France along with his considerable talent to create his won versions of classic dishes once found exclusively on fine dining menus. His new “classics” are becoming a part of San Francisco’s culinary lexicon. In fact in 2002, Morrone was named Chef of the Year by San Francisco Magazine.

In winter of 2003 George, joined nationally renowned chef Mark Miller in Sydney Australia To launch Fire Fly restaurant, Sydney’s most prestigious waterfront restaurant.