Behind the Line: Meet the Signatures’ staff
Name, Title at Signatures: Zach Murphy, Chef de Partie
Age: 25
Time worked at Signatures: 2 1/2 years
Zach Murphy, Chef de Partie at Signatures
Favorite food memory: “A barbeque I went to in Romania when I was 15 years old. I went to Romania with a missions trip for church. They had a big pit that they cooked a huge 1/2 pig inside. It was just a lot of fun, out in the country cooking.”
Last meal on Earth: “18 oz. ribeye–medium rare–with crab legs, duchess potatoes and a gin and tonic. No vegetables, and I’m not that big on dessert either.”
Favorite Winter 2011-2012 menu item: “I like the salmon roulade because it looks nice, and it’s got the table-side service which is different. It’s not easy to make, but it’s worth it.”
Most delicious morsel ever tasted at Signatures: “Joe’s Charlotte Dou dessert. There are lots of different flavors hitting you at different times and visually it looks awesome.”
Something guests/coworkers might not know about you: “I had a dog take a chunk out of my nose when I was two years old. It was at the babysitter’s house, and I had it’s toy in my mouth, which wasn’t the smartest idea.”
I have know Chef Murphy for some time. His love of food and the artistry behind it have always made me want to try new things. The “Salmon Roulade” and and “Joe’s Charlotte dessert” will be on my list of things to do in 2012. Visiting Romania for a meal in the country would be nice too!