A self-proclaimed “modern Irish chef” who dazzles palates with creative twists on the traditional cuisine of his homeland, Irish-born Wade Murphy brings a native sensibility and two decades of regional and international experience to his food here in The Lodge at Doonbeg.
A native of Co Wexford he began his culinary career at a young age helping his grandmother, a well-known respected local cook. He went on to train at DIT Cathal Brugha Street while continuing to work part-time at places such as Marlfield House in Gorey and the Conrad Hotel in Dublin.
When qualifying from Cathal Brugha Street he moved to England spending seven years working in a series of hotels and restaurants around London taking in establishments that range from 2AA Rosette to 2-star Michelin standards.
Utilizing fresh, locally sourced ingredients, Salmon and cod from local fisher man Charlie Sexton; beef 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.
Wade joined The Lodge at Doonbeg following a notable 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 previously, Sous Chef at Four Seasons Hotel Dublin. Murphy also oversaw the openings of Four Seasons hotels in Sharm El Sheik, Egypt and London.
Food, glorious food is waiting for you at one of the most luxurious 5 star hotels in Ireland!
