A Culinary Journey with Heart and Humility: Spotlight on Brian Murphy
For Brian Murphy, food has never been just about flavour—it’s about people, experiences, and staying true to his craft. Now a Sous Chef with FoodSpace, Brian brings decades of dedication, discipline, and passion to the kitchen, blending a career that spans fine dining, retirement care, and dynamic contract catering.
The Path to FoodSpace
Brian’s career began shortly after school, working in hotels first as a commis chef, then stepping up as chef de partie. He went on to spend 14 years in Kilkenny as a head chef in a restaurant, honing his style and leadership in the kitchen. When COVID hit in 2020, like many in hospitality, Brian had to adapt quickly. He worked as a relief chef in various kitchens before taking on a head chef position in a retirement home for three years. His connection with Rory—whom he had occasionally cooked alongside at Mount Juliet—eventually led him to FoodSpace, where he has found a new rhythm and professional home.
A Day in the Life
Brian’s days start early. Arriving at 7 a.m., he sets up for breakfast, often helping serve before moving into preparations for lunch. Depending on the day, he might take charge of the main dish, soup, or service, rotating responsibilities with his colleagues. Between overseeing lunch service across different buildings and prepping for the next day, his role requires both precision and flexibility. By 2 p.m., it’s time for clean-up and placing orders—a structure that keeps the kitchen running smoothly and the customers satisfied.
Life Beyond the Kitchen
Outside of work, Brian finds balance in sports, family, and community. He enjoys spending time with his wife and sons. He plays darts and golf, while also supporting his two sons in their football matches. One is on the path to becoming a teacher, the other pursuing psychiatric nursing—both achievements Brian speaks about with pride. Running club sessions and weekend matches provide him with the perfect unwind from the pressures of kitchen life.
Inspiration and Growth
Brian’s inspiration has always been rooted in people. Early on, while working in a hotel, he spent ten years getting to know guests and staff alike—experiences that shaped his perspective and motivated him to pursue formal culinary training at chef’s college. At FoodSpace, he values the lessons of teamwork, efficiency, and adaptability that come from working within a large and diverse operation.
Pride and Achievements
When asked about achievements, Brian recalls opening a store in Thomastown with his wife and father-in-law—a family venture that reflects his entrepreneurial spirit. At FoodSpace, his pride lies in being part of a team where camaraderie and high standards go hand in hand.
Work Culture and Advice
If he had to describe FoodSpace in three words, Brian chooses fun, friendly, and hardworking. For anyone joining the team, he encourages seeking out like-minded people—those who share passion, drive, and a willingness to learn.
A Philosophy for Every Day
When it comes to his work philosophy, Brian keeps it simple but powerful: “Every day is a school day.” For him, there’s always room to learn, improve, and take something new from each shift.
Brian Murphy embodies the spirit of a chef who not only adapts to challenges but embraces them with resilience and humility. His journey is a reminder that great cooking is about more than skill—it’s about dedication, people, and the constant pursuit of growth.
Thank you, Brian!
