Chef Morgan McGlone at Commissary in Hong Kong. He lost nearly 90kg after having bariatric surgery. Picture: Jonathan Wong

How dramatic weight-loss surgery helped roast-pork-loving chef go from fat to fit

  • After apprenticeships with Luke Mangan and Pierre Gagnaire and an epiphany in South Carolina, Morgan McGlone opened Belles Hot Chicken in Australia
  • The New Zealander, recently back in Hong Kong at Commissary, which he founded, saw his weight hit 196kg before surgery helped him shed 88kg
Topic |   Food and Drinks

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Chef Morgan McGlone at Commissary in Hong Kong. He lost nearly 90kg after having bariatric surgery. Picture: Jonathan Wong
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