Matthew Murphy

Matthew Murphy

Executive Chef at Pillows Hotels
Lives in Dublin, Ireland
over 6 months ago

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began working in the hospitality industry at age 14 and have made it a career choice. Although trained in traditional French cuisine, I have lived and traveled extensively through Europe, Asia, Hawaii and the United States, experiencing many different types of cuisines. During my career I have been involved in all aspects of high quality operations management and I have opened a number of hotels and restaurants around the world, including my own business. I excel in media relations and have done television and radio, as well as publishing many articles both locally and nationally. I have focused on farm to table, healthy eating, and giving guests many diet options on their visits. I have many accolades from “4 top farm to table restaurants” by Travel and Leisure magazine to top 5 pub & Restaurants in the US. I have long established ties with the food community and have been well recognized for all my efforts over the years with Awards. I have creative talents in the kitchen, great camera personality, incredible marketing & PR ideas and can manage staff, organize processes and procedures, fully understanding financial aspects, work in the community and build customer

Experience

  • Executive Chef

    Pillows Hotels - Ghent, Belgium

    F&B kitchen
    August 2018 - November 2018 · 4 months

    Part of the opening team & support for a boutique luxury brand hotel that features a new concept of personal service, domestic living areas, around the clock dining and a signature restaurant run by Michelin starred Chef Ron Blaauw. Multi-language communication environment of Dutch, English, Italian, French, German and Spanish. In addition to typical opening responsibilities, I: • Assisted architects with the re-designing of kitchens for the concept , changing equipment and work flow designs to function properly. • Prepared opening culinary OS&E standards according to the number of food outlets and their needs. • Implemented opening procedures and processes. • Researched and implemented HACCP and inventory control systems, using Quality Guard web and cloud-based using Quality Guard web and cloud-based recording; these systems are now implemented for the brand.

  • Executive chef

    Carton House - Maynooth, Ireland

    F&B kitchen
    May 2016 - July 2018 · 2 years and 3 months

    Carton House is an 18th-century manor house hotel on 1100 acre grounds with 2 golf courses, tennis, biking and fishing. I oversee all culinary aspects that include an upscale Irish restaurant, lobby bar and restaurant, golf course bistro and parties in the ornate drawing rooms of an old house. There are also large and modern event facilities that produce 120 weddings a year, corporate events and large sit down plated events for up to 500 people. I supervise the entire culinary department, including chefs, cooks, stewarding, kitchen maintenance, purchasing operations, three restaurant outlets and large banqueting operation. I am responsible for budgeting, forecasting and cost control, meeting with event planners for menu creation, tasting menus, event planning, offsite catering and event design and planning. The operation delivers to various customer needs, from sports team and their nutritionists (IRFU, Lions, Premiership soccer teams, international touring sides) to the high volume of weddings, big conference business, the golf club restaurant, fine dining restaurant, casual dining and afternoon teas. I have a financial focus to reduce budget spending and to maintain the hotel’s performance through the sales process. A large part of my time has also been spent revising, updating and implementing necessary procedures. I have: • Implemented a hotel-wide HACCP manual and food safety program which involved writing out CCPs, assessing all HACCP points, writing product lists and setting up processes in the whole operation. I implemented digital recording system Kelsius to help the large operation maintain traceability and put a robust recording system and monitoring in place. This included a great deal of training and retraining. • Built a team of chefs, laying down firm standards of operation and the basics of cooking, using available employees and retraining and up skilling of staff, maintained the busy operation while implementing basic standards and improving standards. I have created an in-house training program, working to continually train and develop the talents in the department teams. I am constantly working to keep turnover to a minimum and have even brought in celebrity chefs for food and career talks to inspire them. • Set up a partnership with international culinary college CIA (Culinary Institute of America) to receive externs, helping with the low level of available Irish staff. • Stabilized food cost, reduced it and maintained it to 29% and brought down labor costs to 25%. • Centralized production of products between two of the restaurant operations, changed pastry from zero in-house production to 75% and implemented a bread and bakery program for further reduction.

  • Executive chef /Owner

    The Irish House - New Orleans, LA, United States

    Administration & General
    April 2011 - May 2016 · 5 years and 2 months

    The Irish House pub and restaurant was a highly successful 10,000 sqft gastro pub located in the heart of New Orleans. The menu featured fresh, seasonal ingredients with light Irish fare at the bar, an extensive beer and wine list and the largest Irish whiskey selection in the United States. A popular Chef’s table was created in the kitchen, there was a shop featuring Irish goods and the upstairs was used for weddings and catering events. With live music most nights, streaming coverage of the biggest sporting events, regular ceilis, music sessions, world famous musicians, concerts and festivals, The Irish House became an important part of the Irish and local fabric. Being on national television and winning a Food Network cooking show helped to build both tourist and local business. From opening, this multimillion dollar property was consistently recognized as one of the top 5 Irish pubs in the US and ranked #1 in 2015. Creating, opening, managing and then building my own business involved many different aspects: forward planning, design, marketing, finance, training and creation of standards, processes and procedures added a new dimension to my career. I built a great brand with marketing strategy, loyal base and excellent standing in the community. Closing our business was a difficult decision but necessary for our family to move to Ireland.

  • Executive Chef

    The Ritz-Carlton, New Orleans - New Orleans, LA, United States

    F&B kitchen
    May 2002 - March 2011 · 8 years and 11 months

    with event planners for menu creating, tasting menus, event planning, offsite catering and event design and planning, scheduling, implementing a hotel-wide HACCP (food safety) program, media coverage for hotel and restaurants, managing purchase contracts, quality, orders and reconciling the culinary check book, tracking and controlling food costs, sourcing excellent product to utilize smartly on the menus and communicating with the General Manager and the F&B, front of house and sales departments. I was involved in the day to day overseeing of the restaurant, outlets and banquets, including a staff of over 100 people. I continually trained and developed the talents of the Garde Manger, Chef de Cuisine and Banquet Chefs as well as the rest of my team. As the culinary head of the kitchen, I was responsible for increasing business and revenues. I did this through extensive PR, community involvement and had also made great head way into creating and developing new revenue by working with the kosher and Indian markets. At the time of my departure, the signature restaurant in the hotel was named M Bistro after me. Although a great experience and fit for my talents, I had five young children and decided to leave the Ritz to create my own family-run business. February 2010 I was invited to the Ritz-Carlton Bahrain to run their food operation for international week. This involved trading and setting up US style menus and implementing US style food service. I also created a chefs table experience in the kitchen. It was a great experience; I learned a lot, made long term friends and ultimately created a very successful week for the hotel. May 2008 Hosting the 2008 Worldwide Ritz-Carlton General Managers Conference was a great chance to showcase the skills of our culinary team. Our presentations made a huge impression and we became the showpiece for many new standards of service. We were able to highlight our Club Level new standards and the newest style of buffet presentation with a more residential appearance, we set the highest standards for other Chefs and General Managers to bring back to their own properties and I also planned events and dinners with celebrity chefs. Operating at the high levels of expectation and standards was a great benefit to our culinary team. September 2007 I assisted in the opening of the Ritz-Carlton Powerscourt, Ireland. It was a very important opening to the company as it was the first big opening for Ritz-Carlton in Europe. I oversaw and managed the kitchen set up and training of the local chefs, room service and the first Irish Pub experience in a Ritz Carlton. I also helped in the opening of the new Chef Gordon Ramsey signature restaurant in that property. This was one of the greatest openings I assisted with, as it was truly a matching of two different countries ideas and work processes. June - July 2007 During the Ritz-Carlton Moscow opening, I trained the staff at the SEIGI Japanese Restaurant, an outside partnership with the famous Japanese Chef, Seigi Kusano. I worked with 20 sushi chefs and assisted the outside restaurant management team to learn the expectations and processes of the Ritz Carlton. Training and communication was a key to the success of this restaurant opening. Adapting to the use of a translator for communication with certain employees was an interesting learning experience. This rooftop restaurant had no comparison in Moscow. December 2005 – January 2006, March – April 2006 I assisted with the opening of the Grand Cayman Ritz-Carlton property. I worked with Chef Eric Ripert, oversaw the opening of his two fine dining restaurants Blue and Periwinkle, helped establish systems and teach correct work processes to the local cooks, worked with staff to help them understand and adapt to high standards, and instilled work etiquette and methods to improve the various areas to be sure there were constant improvements. A few months later, I was asked back to restructure and organize the entire purchasing department. At the time that I left, these improvements were on track to save the property over $1.4 million per year. August 2005-September 2007 After Hurricane Katrina, I worked on the closing of the property and on all F&B insurance related claim to a $150 million rebuild and then worked at reopening the F&B, its rebuilding and then on the ultimate reopening of the Ritz Carlton New Orleans. During the closing, I oversaw all food and beverage department inventory including kitchen equipment and supplies, food product, beverage inventory, outlet supplies and beverage supplies and then organized them in spreadsheets with insurance replacement costs. For the reopening, I worked with contractors and redesigned a more efficient kitchen, sourced out and purchased new kitchen equipment, prepared 3 month opening calendar, planned the new restaurant concept with the General Manager and followed it to fruition, hired F&B staff and trained new brigade of kitchen staff, created new menus for restaurants and room service, created standardized recipe books with photos for quality control, sourced out market list and purveyors of quality items for menus, set up test kitchens, tested menu items and set up operating budgets. May 2002 – August 2005 As Chef de Cuisine, I oversaw five different outlets (fine dining restaurant, casual restaurant, lobby lounge, spa café and room service for 3 hotels) in a five-diamond hotel with over 800 rooms. My responsibilities included creating and planning new menus, ordering and purchasing, scheduling, labor costing, food costing, overseeing a kitchen staff of 22 cooks, working with six different restaurant managers, delegating to sous chefs and training staff in culinary knowledge and food safety. I created a Chef’s table in our kitchen where I gave an exclusive experience and cooked personally for the guests. I also had the chance to do a great deal of publicity through celebrity cooking events, radio and television appearances, was involved with the local farmers market and published multiple recipes in leading magazines and newspapers.

  • Sous Chef

    Commanders Palace - New Orleans, LA, United States

    F&B kitchen
    February 1998 - May 2002 · 4 years and 4 months

    Commander’s Palace has been awarded top restaurant in the nation by the prestigious James Beard. At peak times, this restaurant serves over 700 people in the evening and over 500 for lunch. I managed and trained the kitchen staff each day, allocated jobs to be done, ordered any product we needed, created daily specials and costing of items, oversaw quality control during service, received and checked food orders, planned party menus, worked on scheduling, checked that other chefs were within their budgets and led daily pre-meals. I also met with the Executive Chef once a week to help determine the direction of the kitchen. In addition to kitchen management experience, I kept daily and weekly CPCs, was responsible for kitchen payroll and managed cost cutting to stay within annual kitchen budgets. This position was great training of kitchen operation and perfected my knowledge of American and Creole style food. After the well-known Chef Jamie Shannon passed away, I decided to move on to a new, more challenging position at the Ritz Carlton.

Education

  • Culinary Arts

    Technological University Dublin [ HSD ] - Dublin, Ireland

    June 1992 - September 1994

    Education 1988 graduate of Blackrock College, Dublin, Ireland 1994 graduate of Dublin College of Catering, Ireland Culinary Certification London City & Guilds Institute Irish National Trade Certificate Board (NTCB)

Languages

  • English
    Professional working
    60%

Skills

  • Analyse financière
  • Competitive
  • conceptualize
  • Created Haccp Manual for Resort
  • Event planning
  • Good at managing Talented chef
  • Good people skills
  • Hotel development
  • hotel opening
  • Keen eye for detail
  • Multimedia
  • multitasker
  • project managment
  • Staff-training
  • Talent developer
  • Team development
  • Very creative
  • Well organised

Other

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