Murphy's earliest years were spent in his grandfather's restaurants and his father's pastry shop in Blackrock, Ireland.  It was only natural that at age fourteen, he would go to work for his brother as a commissary chef in the kitchen of a local hotel and then go on to study culinary arts at the prestigious Cathal Brugha College in Dublin, Ireland.  This opened the door for him to work in several two and three-starred Michelin restaurants throughout Europe and Asia.  While in Hawaii, he developed a distinct understanding of how to cook fish.

His extensive travels throughout the years have allowed him to work under such notable and award-winning chefs as Dennis Lenihan, Marco Pierre White, Patrick Guilbaud, Paul Flynn, Michael Martin and Daniel Boulud. 

While trained in classical French and Continental cuisine, Murphy has developed his own style.  Before coming to The Ritz-Carlton, New Orleans he was the Sous Chef to Commander's Palace famous chef, Jamie Shannon. "I like to create food that combines the local ingredients with lots of flavor and a fresh taste.  Under Jamie, I learned about Cajun food, Creole spices, local farmers and producers as well as the distinct palate of the native New Orleanian," says Murphy. 

Murphy has returned to his childhood roots as a chef in the kitchen of a hotel.  Now, he just happens to be the Chef de Cuisine, and the hotel just happens to be the only AAA Five Diamond hotel in the State.