Owen Murphy
Chef
Cork
Summary
I have a huge love for fine dining and spent some time working in some great kitchens. Besides my main work experience, I've done various stages and stints in kitchens such as The Greenhouse (now closed), Chapter One (1 Michelin star at the time), and Restaurant Forty One.
My last real job in a fine dining kitchen was at Sage Restaurant in Cork. Since then, I worked in a bar restaurant I've taken some jobs here and there to help friends out in various restaurants, but I think since Covid, I was unsure of the future of fine dining. I saw so many restaurant closures and watched people change their food styles just to keep their doors open.
Recently, I've really begun to miss the fine dining world and miss the buzz of working in a busy kitchen with a team that's pushing every day.
So at 34, I am hoping to be given the opportunity to get back into the world of fine dining.
Overview
10
10
years of professional experience
Work History
Sous Chef
Quays Bar & Restaurant
08.2022 - 01.2024
Sous Chef
Sage Restaurant
Midleton, County Cork
02.2018 - 08.2022
- I spent over 4 years at Sage Restaurant. I initially joined as a Chef de Partie but after just several months I was given a Sous Chef position. We achieved a lot in the kitchen and had big goals here. I spent most of my time at Sage running the pass and plating the main course dishes. I then transitioned between garnish and meat/fish alongside the pass. After Covid lockdown, Sage took a new direction in order to just keep its doors open. The food changed, and the goals changed. I left Sage mid-2022 and Sage eventually closed it's doors permanently around a year or two afterward.
Chef De Partie
The House Restaurant, Cliff House Hotel
Ardmore, County Waterford
02.2017 - 02.2018
- I worked on starters, and later garnish at the Cliff House. I worked there under head chef Martijn Kajuiter. We had one Michelin star and it was a great environment to be a part of. Very stressful but enjoyable and I learned a lot about responsibility here. We were a big team, but cooking to a very high standard and every person had a part to play in the entire process.
Chef De Partie
Amuse Restaurant
Dublin, Leinster
12.2014 - 01.2016
- I worked cold starters at Amuse and later moved over to pastry. It was a very small team, so I usually worked between pastry, canapés, and cold starters during busy services. The food was inspired by Japanese and French cuisine and very modern. Unfortunately, Amuse is no longer open today.
Commis Chef
Pearl Brasserie
Dublin, Leinster
01.2014 - 11.2014
- Pearl Brasserie was the first fine-dining restaurant I began working at. I worked the cold starter section here for almost one-year. At the end of 2014, we lost our head chef and most of our kitchen team, so I decided to move on. But I loved my time here and learned a lot. It was my first insight into how high-end kitchens function.
Skills
Food preparation
Food safety
Plating
Recipe creation
Knife skills
Butchery skills
Seafood preparation
Garnishing and plating
Timeline
Sous Chef
Quays Bar & Restaurant
08.2022 - 01.2024
Sous Chef
Sage Restaurant
02.2018 - 08.2022
Chef De Partie
The House Restaurant, Cliff House Hotel
02.2017 - 02.2018
Chef De Partie
Amuse Restaurant
12.2014 - 01.2016
Commis Chef
Pearl Brasserie
01.2014 - 11.2014
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