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 August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.