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 353659055600 or info@doonbeglodge.com

Coming up in July 2020...

Hotel Spa: Back to Nature

As the Wellness Industry continues to expand, hotel spas are also diversifying, placing a greater emphasis on overall well-being. For some spas, this means providing clients with all-inclusive packages that include fitness classes, healthy dining, and offsite leisure activities, in addition to their core services. For example, spas near ski resorts are offering packages that include lift passes, pre-ski yoga sessions, after-ski dinners and spa treatments. Other spas are offering packages that include massages, saunas, mineral baths, hot springs, and recreational hiking and snowmobile activities. These kinds of spa offerings are also part of a "Back to Nature" movement that encourages guests to get out and experience the healing qualities of nature. One such therapy is the Japanese practice known as "forest bathing" which has become popular with spas that are near wooded areas. This practice relies on the ancient power of a forest for promoting a sense of health and well-being. Other spas are incorporating precious metals and stones into their health and beauty treatments - such as silver, gold, pearls and amber. Silver ion baths relax the body and mind, reduce fatigue, and restore energy balance. Gold keeps skin radiant and can even treat various skin diseases and infections, due to its antibacterial qualities. Amber is used to calm the nervous system and to relieve stress. Other natural products and therapies that are increasingly in demand include sound therapy, cryotherapy, infra-red saunas, and even CBD oil, which is being used in massages, facials and foot scrubs, providing a new form of stress relief. The July issue of the Hotel Business Review will document these trends and other new developments, and report on how some hotel spas are integrating them into their operations.