Who's Cooking in Rhode Island

Ryan Murphy
Ryan Murphy
Favorite Recipe
Ryan Murphy
Marinated Flank Steak with Chimichurri and Grilled Potatoes
Prep. Time: 30 minutes
Level: Medium
Serves: 6
The Restaurant at the Weekapaug Inn
Weekapaug Inn is known for its commitment to providing guests the best farm-to-table fare that local purveyors can provide. However, under certain circumstances, sourcing requires a more… worldly approach.

Chef Ryan Murphy joined the Weekapaug Inn team in January 2016 as Executive Chef, hailing from Ballyfin Demesne, a Forbes Five-Star luxury hotel in County Laois, Ireland.

Chef Ryan developed an interest in the culinary profession at a young age. Born in Patterson, New Jersey, Ryan and his family lived in the South Bronx before relocating to Ireland when he was just four years old. One of his earliest memories involves making applesauce in kindergarten, which he fondly recalls as “the greatest thing ever.”

Chef Ryan returned to the United States as a teenager and attended Johnson & Wales University in Providence, Rhode Island where, when he wasn’t mastering his craft, he commuted back-and-forth to New York City to work in DANIEL, a Michelin-starred Relais & Châteaux restaurant.

Following graduation, Chef Ryan continued to work in some of New York City’s finest restaurants before returning overseas to pursue other culinary opportunities.

Prior to his tenure as Executive Head Chef at Ballyfin, Chef Ryan worked in prestigious establishments throughout Europe, including The Lowry Hotel in Manchester, England and The Savoy Hotel in London, among other establishments in Sweden, Austria and Denmark. He was named Best Chef in County Laois in the 2014 Leinster Regional Final of the Irish Restaurant Awards and went on to place second in the Best Chef in Ireland category.

Chef Ryan is excited to bring his worldly culinary expertise to the peaceful Rhode Island shore.

“I wanted to stay in the Relais & Châteaux family because it stands for a certain quality. I also wanted to work for a property that was in touch with the land and values great produce, great poultry and fantastic seafood. It’s important to me to cook for a clientele that appreciates that approach, as well. Plus, the seafood here is quite similar to the seafood found on the Irish shores. Weekapaug Inn is a great fit.”

When he’s not crafting culinary masterpieces, Chef Ryan enjoys spending time with his wife and five children.


The Restaurant at the Weekapaug Inn
25 Spray Rock Road
Westerly, RI 02891
www.weekapauginn.com
Phone: (401) 637-7600

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