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The New Columbus Chefs – Josh Murphey

Walker Evans Walker Evans
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This week, Columbus Underground is taking a look at some of the amazing young talent in the kitchens of your favorite local restaurants.

Josh Murphey moved back to Columbus after getting his foot in the culinary door out west in Colorado. He helped to open local restaurants Bluefish and Black Creek Bistro, and is currently residing as Sous Chef at Barrio Downtown. “I am very young in this business and very blessed to be where I am right now,” said Josh. “At this point all I want to do is park myself in kitchen and learn as much as I can until one day I can be satisfied with my position as a chef.”


Name
: Josh Murphey
Age: 25
Training Experience: “I have some formal training but no degree. Classrooms make me feel uneasy.”
Kitchen Experience: “My first job was working for an ‘off the boat’ Italian in his small restaurant in Colorado. He taught me how to make pizza dough by hand, and I ended up making 40 pounds of it everyday. I worked at a couple of other places in Colorado before moving back to Columbus where I helped open up Bluefish. After I left Bluefish I was the opening Sous Chef at Black Creek Bistro.”
Current Job: Sous Chef at Barrio Tapas Lounge.

Favorite cusine: “I have a strong background in Italian cuisine but I’m drawn to the American Contemporary / El Bulli style… it intrigues me. I really like to take dishes apart and find different ways to put them back together, while playing with textures and flavors.”

Favorite dish to make: “Nothing beats a good sandwich. Although I have been getting a lot of requests for these pork belly corn dogs I recently made.”

Favorite food to eat: “Pig. Head and feet included. Pie is a close second.”

Least favorite food: “Personally, I hate beets… and peach skin… the fuzziness is just too much.”

Favorite kitchen tool: “I love the ultra tag team duo of a really good bermixer and a chinoise. Together they can help make the best plate-holding sauces.”

Favorite cookbook: “I recently received a book called Pork and Sons by Stephane Reynaud. It’s the bible when your talking about cooking a pig. I also enjoy Alinea by Grant Achatz.”

Favorite Columbus restaurant: “I really enjoy places like Basi Italia and Giuseppe’s. They’re not ‘fussy Italian’. Details has some amazing stuff on their menu and the Detailed Experience is definitely worth every penny. I like that Richard Rosendale has tried to bring something to this city that we did not have before.”

Your Inspirational figures: “I really look up to people who got to where they are by knocking on doors and working their asses off. People like Marco Pierre White, Ferran Andria, Heston Blumenthal, and even Saint Thomas. My first chef, Mr. Gallioni, wouldn’t let me call him chef. He made me eat an amazing amount of raw pizza dough. Lastly, and probably most importantly, would be my parents. My mother taught me to always look on the bright side of things, and my father showed me the meaning of a hard days work. It’s something I may not have understood until a little later in life, but I wouldn’t be where I am without them.”

Your Dream Job: “I would love to own my my own artisan charcuterie shop and make nitrate-free and sulfate-free cured meats with a little sandwich counter up front. There would be a secret door in the back that only people in the know would hear about. Sort of a private invite-only dining room. Diners wouldn’t know the menu or the wine or the chef for that matter. All they need to know is that they are coming for an experience, not just for food. And some great and crazy things would come out of that room… probably some failures too, but it would be more about the adventure then anything else.”

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