Executive Chef Matt Murphy began his career with The Ritz-Carlton, New Orleans in 2002 when he joined the hotel as the Chef de Cuisine and then four years later he transitioned to the position of Executive Sous Chef.  Prior to his tenure at the hotel, Murphy worked at Commander’s Palace as a Sous Chef to legendary Chef Jamie Shannon, an icon in the industry. It was under Shannon that Murphy learned to create classic New Orleans fare. A native of Ireland, Murphy began cooking in his grandfather’s restaurants and his father’s pastry shop at an early age. Upon graduating from culinary school, he worked in London, Ireland, China, Thailand, Hong Kong and Hawaii before ending up in New Orleans. Murphy has worked with some of the country’s leading chefs including Dennis Lenihan, Marco Pierre White, Patrick Guilbaud, Paul Flynn, Michael Martin and Daniel Boulud. His recipes have been published in both trade and consumer food publications and he has appeared on The Today Show, PBS, E! and the Travel Channel.  

    With the new position of Executive Chef of The Ritz-Carlton, New Orleans, he now is overseeing all culinary operations for the hotel’s signature restaurant, Mélange as well as the Garde Mange, Banquet, In-Room Dining and Pastry kitchens.