Chef Instructor Bill Murphy
From early on, Chef Murphy knew he enjoyed creating food to please his friends and family. Murphy got his start in the restaurant industry early when at 13 he worked in the Jewish Deli his Mom managed in Bucks County, Pennsylvania. It was here he discovered his love for the industry and developed his multi-cultural approach to food and cooking. He has strong opinions about food; flavor, quality and creativity are of primary importance and this belief has guided him throughout his career.
Murphy is a graduate of the prestigious Culinary Institute of America. His time there laid the groundwork for a culinary journey that would take him from the elegant Four Seasons in Chicago to Four Seasons in Philadelphia. He did a stage in Chartes, France at a hotel awarded a Michelin star before returning home to the Philadelphia area. He was the chef at the sophisticated, fine dining restaurant, Jake’s in Manayunk, when it was awarded the prestigious four stars by Mobil. Murphy was then hand picked by renowned restaurateur Stephen Starr to oversee Philadelphia’s trendy and renowned restaurants Blue Angel, Buddakhan, Continental Midtown and the Continental in Olde City.
After years working as an Executive Chef at Stephen Starr’s famed restaurants, Chef Murphy left to oversee the hectic kitchens of a hotel becoming Executive Chef at Hotel Bethlehem. He then returned to the Starr Group to be Executive Chef at Teplitzky’s at the trendy new boutique hotel The Chelsea in Atlantic City for the 2009 season.
During his time as executive chef in various prestigious restaurants, Murphy has been honored with a number of positive reviews and critical acclaim. Philadelphia Inquirer Food Critic Craig LaBan has called Chef Murphy’s creations “masterful” and Food Reviewer Marjorie Preston of Atlantic City’s Casino Connection wrote: “Sorry Mom but Chef Bill Murphy serves the best mac and cheese in the whole wide world.”
Joining the Peddlers Village restaurant team in 2013 as Executive chef of Earls Bucks County and then rebuilding it into Earls New American after a devastating fire in 2015. While rebuilding he was in charge of the Cock n’ Bull restaurant bringing about the first menu revisions the restaurant had seen in 30 years and training the next generation of chefs in classic American cuisine.
Murphy believes that locally grown, fresh quality ingredients, clean flavors, and flawless culinary execution are the keys to taking simple dishes and making them rock! He explains, “If you have quality ingredients you don’t need to hide them with fluff.”