Joe Murphy


If there was an appealing dessert enjoyed in New York City within the past 20 years, chances are Joseph Murphy had something to do with it. As his 20th year in the restaurant business approaches, Murphy has taken his passion for all things sweet (and some salty) to the kitchen of Jean-Georges as executive pastry chef.

A graduate of the Culinary Institute of America with a degree in baking and pastry, Murphy wasted little time before working in the pastry departments at the Symphony Café, La Côte Basque and Park Avenue Café, gaining the professional experience needed to further his cooking and baking techniques.

In 1997, Murphy joined the culinary team at the revered Gotham Bar and Grill as the executive pastry chef. Throughout the next four years, Murphy honed his managerial skills with his involvement in the menu development, food purchasing and staff hiring of the restaurant. It was while at Gotham Bar and Grill that diners began to take notice of Murphy's collaboration with Executive Chef Alfred Portale to create desserts that illustrated the restaurant's signature approach to epicurean juxtapositions.

In 2001, Murphy took up the reigns at B.R. Guest's Bluefin in the W Times Square Hotel. Less than a year later, an irresistible opportunity arose. Along with partners, Murphy opened Fresh, a 100-seat TriBeCa seafood restaurant that quickly received two stars from Eric Asimov of The New York Times.

In the spring of 2003, Murphy was offered the position of corporate pastry chef for Jean-Georges Management, where he supervised the pastry kitchens of Vong, V Steak, Mercer Kitchen and JoJo. Murphy also spent his time traveling to London, Paris, the Bahamas and Shanghai assuring that each of Jean-Georges Vongerichten's famed restaurants continued to maintain the standards implemented by the world-renowned chef. It comes as no surprise that in 2006 Pastry Art and Design Magazine named Murphy one of the Top 10 Pastry Chefs in the country.

In 2007, Murphy has joined with another venerable French chef, Laurent Tourondel. As the executive pastry chef of BLT Market and The Ritz-Carlton New York, Central Park, Murphy oversaw the pastry stations at both BLT Market and the Ritz-Carlton's Star Lounge, executing sumptuous desserts and pastry items for all meals including afternoon tea.

Learn More About Joe Murphy:

What is your favorite New York City restaurant?


What would be your last meal on earth?

Jean-Georges roasted chicken

I always keep ________ in my fridge.


What is the best advice you have ever been given, and from whom?

Always push! JG