Chef Randy Morgan out at Dallas Fish Market, In as Exec Sous Chef at Hibiscus

<strong>Randy Morgan, execuchef of Mike Hoque‘s downtown Dallas Fish Market, is casting his net in fresh waters.

Morgan is leaving has left Fish Market to become the exec sous chef at Hibiscus, a move confirmed by a manager at Hibiscus. A manager at Dallas Fish Market referred questions to their corporate office, but a message left asking for comment has so far gone unanswered.

Bon Appetit Magazine’s December issue named Dallas Fish Market as one of the country’s top 10 seafood restaurants, praising its skate wing with fried capers, and the octopus salad.

An unconfirmed rumor cites January 28 as Morgan’s final day at Fish Market.

Morgan was unavailable did not return a message left on his phone asking for comment.