Stratis Morfogen Set To Release His Second Book, ‘Be A Disruptor’

Stratis Morfogen - Be A Disruptor (Book)

Stratis Morfogen’s “Be A Disruptor” book is now available for pre-order.

Prolific New York City restauranteur and entrepreneur Stratis Morfogen is set to release his second book Be A Disrupter: Streetwise Lessons For Entrepreneurs – From The Mob To Mandates on June 21st from Skyhorse Publishing.

Stratis Morfogen has been one of the most innovative names in New York City’s hospitality scene for decades. From bringing the famed Fulton Fish Market online in 1997 to pioneering the automat movement with Brooklyn Dumpling Shop to opening a 25,000 square foot venue in Times Square during the pandemic, Morfogen continues to disrupt the restaurant industry.  Be A Disrupter encapsulates Morfogen’s decades of experience as a restaurateur disrupting the status quo of the industry always working to push forward, never being complacent, but rather always looking to build and improve. In the book 

Morfogen providesan unconventional, real-world education for any entrepreneur by sharing how he beat the odds in the cutthroat, mob-influenced New York City restaurant world. 

Morfogen teachesreaders what he has learned about finding business opportunity in any situation, starting new ventures in times of adversity, and succeeding against all odds in one of the most challenging environments in the world. It’s a playbook for entrepreneurs with the page-turning qualities of a memoir. When asked about the biggest takeaway he wants readers to walk away from his new book with, Morfogen said, “DISRUPT Everything YOU Do…And Never, Never Quit because that’s the time the miracle happens.”

Restaurateur Stratis Morfogen has a flourishing past in the hospitality industry. He was the partner and owner of several well-known establishments in New York, including Philippe Chow, Club Rouge, Gotham City Diner, and many more. He teamed up with partners Robert “Don Pooh” Cummins and Dave Thomas to create the successful Brooklyn Chop House, which is frequented by some of the top celebrities in the industry. The most popular combination on the Brooklyn Chop House menu is the LSD, which includes a 2 lb. salt and pepper lobster, 2 lb. ginger and garlic lobster, 3 lb. dry-aged porterhouse steak, and 7 lb. authentic Peking duck. The game-changer and the uniqueness of the restaurant’s menu came by taking the staples of his father’s Hilltop Diner such as Pastrami, Lamb “Gyro,” Reuben, Philly Cheesesteak, Bacon Cheeseburger, and French Onion Soup and turning them into dumplings. The dumplings became so popular Morfogen recently launched Brooklyn Dumpling Shop, the fastest growing

franchise in fast casual food, selling over 50 franchises before opening their flagship location and now over 200 franchises in its first year in business. The success of the dumplings has resulted in a partnership between Patti LaBelle and the team at Brooklyn Chop House to bring a frozen version to Walmart stores across the nation next year. Morfogen’s first book, Damn Good Dumplings, is available online and in bookstores nationwide.  Stay tuned to Morfogen’s socials below for more updates on the release of Be A Disruptor as well as updates on all of his restaurants and business ventures. 

For More Info on Stratis Morfogen:

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Brooklyn Chop House:

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