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 March 2019...

Human Resources: An Era of Transition

Traditionally, the human resource department administers five key areas within a hotel operation - compliance, compensation and benefits, organizational dynamics, selection and retention, and training and development. However, HR professionals are also presently involved in culture-building activities, as well as implementing new employee on-boarding practices and engagement initiatives. As a result, HR professionals have been elevated to senior leadership status, creating value and profit within their organization. Still, they continue to face some intractable issues, including a shrinking talent pool and the need to recruit top-notch employees who are empowered to provide outstanding customer service. In order to attract top-tier talent, one option is to take advantage of recruitment opportunities offered through colleges and universities, especially if they have a hospitality major. This pool of prospective employees is likely to be better educated and more enthusiastic than walk-in hires. Also, once hired, there could be additional training and development opportunities that stem from an association with a college or university. Continuing education courses, business conferences, seminars and online instruction - all can be a valuable source of employee development opportunities. In addition to meeting recruitment demands in the present, HR professionals must also be forward-thinking, anticipating the skills that will be needed in the future to meet guest expectations. One such skill that is becoming increasingly valued is “resilience”, the ability to “go with the flow” and not become overwhelmed by the disruptive influences  of change and reinvention. In an era of transition—new technologies, expanding markets, consolidation of brands and businesses, and modifications in people's values and lifestyles - the capacity to remain flexible, nimble and resilient is a valuable skill to possess. The March Hotel Business Review will examine some of the strategies that HR professionals are employing to ensure that their hotel operations continue to thrive.