Morgan & Andy are a couple of vagabond chefs, serious about flavour and avoiding seriousness. For the past 20 years we’ve sloshed through the high seas and trooped across expansive roads in search of it. Now, from the cosy confines of our humble food truck, the tastes of the world flow daily.
Serving top notch street food, the Vagabonds' mantra is 'fun, fast, and friggin delish’. Based in Christchurch, our food truck menu – and location – changes daily. We're also ready to hit the road day or night to bring a bespoke menu to special events.
All of the Vagabonds’ food comes from sustainable, ethical suppliers and – to ensure consistency – the truck features a magical arena of tech-totty: a thermal regulator, chargrill, steamers, shark-skin graters and blades so sharp even an onion would cry.
But perhaps best of all is the Vagabond experience. Some would call us loveable rogues, but we just like to have fun – and enjoy sharing a yarn every now and then too. Be it sun up across the bench or sun down round the hobs (with a marshmallow-or-two) we're never short of a laugh and a good tale to transport you.
From mind-blowing two-minute noodles to two month-long menus this humble Whanganui local has been impressing discerning customers since his primary school days. With a career forged on a Taupo-based wood-fired pizza oven – one of the first of its kind in New Zealand – Morgan has taken a veritable cheffing road trip across the globe to build a well-worn encyclopaedia of food knowledge over the course of his career.
In his mid-twenties Morgan started his own business venture with an Auckland-based Italian bistro. The enterprise led him on to a head chef role at a prestigious hotel group in Bali, where his introduction to a travelling set eventually tempted him to the high seas. Head of the galley, he has spent over a decade cooking up global storms on super yachts through South East Asia, the Seychelles, Europe, India and the Middle East, most recently in partnership with fellow chef Andy.
His roots may be in Manchester and his heart in Christchurch, but Andy’s feet have barely touched the ground since embarking on his cheffing career. From Lancashire to Linwood he’s cooked, catered and cruised his way through the world’s kitchens.
Starting out as an apprentice at a Michelin-starred establishment in Lancashire, Andy dabbled in corporate/private catering in London before rubbing shoulders with some of Australia’s most highly regarded and recognized chefs at Vu de Monde (Melbourne). After a skill-building stint exploring some of the country’s finer kitchens Andy took to the sea as a super yacht chef, voyaging around Australia, Europe, the Caribbean, and the Middle East. Now docked in New Zealand Andy’s love of big flavours from small places continues through his partnership with Morgan, as The Vagabond Chefs.