3 questions with Jomo Morris of Bar Margot

Who’s your chef?

Jomo Morris, chef de cuisine at Bar Margot shares his secret ingredient (you'll find it in some surprising places), kitchen tools of choice and more in this edition of "3 questions with."

What is your secret or must-use ingredient?

I'm Jamaican, so one of the things I always enjoy cooking with is curry; you'll find it popping up quite a bit. For instance, on the current menu we have curried fried rice (listed as kedgeree "fried rice"), which is one of the best-selling share-dishes. It's spicy. It has fragrances from curry and turmeric and more. It's quite delicious.

What are your tools of choice in the kitchen?

I have a two-ounce Gray Kunz basting spoon that was given to me many years ago. It's probably one of the things that is always in my hands. I constantly use a pair of six-inch tweezers too.

Do you believe that there are more opportunities for Black people in the restaurant business today?

Yes. As people are becoming more and more culturally open, that is reflected in their dining preferences. Anyone can move up in a kitchen. Cooks are international. Restaurant kitchens are global.

BONUS: When you’re not in the kitchen, where do you like to dine in Atlanta?

Because I work 12-hour days, I spend my morning with my wife, but when we dine out, we go to Pappadeaux's Seafood Restaurant, one of her favorite places. Additionally, I'm a big fan of the Decatur dining scene , so I like to pop into no. 246, Iberian Pig, Wahoo! Grill and Cakes & Ale once per month.

Read more stories like this by liking  Atlanta Restaurant Scene on Facebook  and following Atlanta Dining on Twitter.

Explore Read the AJC Fall Dining Guide, Atlanta Around the Clock, here.