Editorial Board   Guest Author

Mr. Murphy

Wade Murphy

Executive Chef, The Lodge at Doonbeg

Wade Murphy is Executive Chef at The Lodge at Doonbeg in County Clare, Ireland. A self-proclaimed “modern Irish chef” who dazzles with creative twists on the traditional cuisine of his homeland, Murphy brings native sensibility and two decades of regional and international experience to County Clare. He is responsible for all culinary operations at the 5-star hotel and golf resort, including menu creation at The Long Room, Darby's Bar, the Tea Room and the Member's Bar, as well for in-suite dining and catering. With Chef Murphy's fresh, native influence on the menu, guests of The Lodge at Doonbeg savor a true taste of Ireland with distinctively personal and contemporary twists. A native of coastal Wexford who has traveled and worked professionally all over the world, Chef Murphy was drawn into the culinary field by his grandmother, a prominent local cook who served as a mentor throughout his youth. Utilizing fresh, locally sourced ingredients, Chef Murphy takes the traditional elements of the Irish diet over the top. “I put a lot of gra into my food,” he says, which is Gaelic for “love” to express the passion with which he approaches his dishes. Salmon and cod from County Clare; Burren beef and lamb from nearby Montgomery Farms; local Irish cheeses; and seasonal herbs, heirloom tomatoes and organic lettuce grown in greenhouses at The Lodge at Doonbeg crowd Murphy's kitchen, suffusing menus with an authenticity that appeals to refined gourmets and adventurous foodies. Guests can also expect superb fish-and-chips—everybody's favorite, and Chef Murphy's, too—throughout the week. With a flair for food preparation and attentive service, Chef Murphy's history at award-winning restaurants primed him for working with Consulting Chef Tom Colicchio at The Lodge at Doonbeg. Chef Murphy's talents have not gone unnoticed: He was named “Best Chef in Connaught” in the 2009 Food & Wine Magazine Irish Restaurant Awards and among the Top 20 Irish Chefs rated by Food & Wine Magazine in 2010. Chef Murphy joined The Lodge at Doonbeg following a noteworthy run at the critically acclaimed Salt Restaurant at Lisloughrey Lodge in Cong, Ireland. From 2005-2007, he was Restaurant Chef and Banqueting Chef at Four Seasons Hotel Chicago and, before that, Sous Chef at Four Seasons Hotel Dublin. He also oversaw the openings of Four Seasons hotels in Sharm El Sheik, Egypt and London. Chef Murphy trained at D.I.T Cathal Brugha Street while apprenticing in Gorey and Dublin, and later relocated to London where he worked in hotels and restaurants. An avid golfer who feels fortunate to be stationed near the Greg Norman-designed championship links that anchor The Lodge at Doonbeg, he resides in County Clare.

Mr. Murphy can be contacted at 353 65 9055600 or info@doonbeglodge.com

Coming up in September 2019...

Hotel Group Meetings: Uncommon Destinations

The last few years have been good to the Hotel Group Meetings industry and that trend is expected to continue into 2019. Planners are brimming with confidence due to an expanding economy and increased job creation, which typically results in a boost in corporate meetings. Given this promising outlook, planners are trying to outdo themselves to satisfy the high expectations of their clients. One notable trend is to integrate unusual settings into the meeting experience, hosting groups at local zoos, aquariums, museums, event centers, or other outdoor facilities. The goal is to embrace uncommon destinations, rather than a typical hotel conference room, so that meetings can be memorable, unique and stimulating. This is also part of another trend which is to support all things local - from hosting events at landmark city venues; to catering through local restaurants, food trucks and microbreweries; to hosting off-site excursions like agri-tours, athletic events or scenic 5k routes. However, though the setting might be spectacular, there are still some bedrock components that must be provided to ensure a successful meeting. Free, high-speed Wi-Fi is still one of the most requested services. Planners have to make sure that a comprehensive communication infrastructure is in place so clients can easily connect - and stay connected - to the network throughout the entire meeting experience. Also, technology tools can be used to streamline the booking, registration, and check-in process, and Radio Frequency Identification (RFID) materials can be utilized to ensure seamless access to conference events. There are also numerous software tools that encourage audience participation, as well as integrating polls, Q&A, surveys and games into speakers' presentations. The September Hotel Business Review will examine issues relevant to group meetings and will report on what some hotels are doing to promote this sector of their operations.