For many, food is a simple necessity, but for SER Steak & Spirits chef Aubrey Murphy, it’s a passion, a connection to nature and a lifelong pursuit of excellence. From his rural upbringing in New Boston, Texas, to helming kitchens at renowned restaurants, his journey reflects an unyielding dedication to the craft of cooking.
Local Profile recently interviewed Murphy, a Collin County resident, about his culinary journey.
LP: Why did you become a chef?
When I was 18 or so, I cooked for my family for my birthday. They were all really into it, and I was like, I guess I'll devote my life to this.
I went to El Centro in Dallas, which is now Dallas College. After that, I worked at Spoon Bar & Kitchen with John Tesar. He gave me my first job. I literally was showing up every day for literally a couple of months before he finally gave me the job. I just wouldn't go away.
You just came there every day and worked?
Yeah, I just threw a coat on and just hopped in the back. I didn't take no for an answer. My first cook job and first chef job were both under Tesar. So more than any other chef, he really opened doors for me.
You started working there and you then moved your way up?
I worked there. Then I bounced from there. I worked at a Raleigh Chateau property, worked at Fearing's for a few years, then moved to Hawaii at the Waldorf Astoria. And then I came back to Dallas to take over Tesar's steakhouse, Knife. After that, I was culinary director at Trinity Groves and then I landed here.
What's the biggest lesson you've learned in the culinary industry?
The most important thing is how people feel when they leave. Having those little last impressions is huge. Sometimes the guest experience is paramount.
So many chefs get lost in their ego, and they don't care about the craft and the guest experience. That's my big thing. Too many chefs get caught up in what they think is right and not what's right for the guest. An example of that would be something that takes way too long to plate and is hard to eat. Chefs will be a little bit too eccentric at times. And for me, food has to be like a nice warm hug.
What's a piece of advice you'd give to anyone who wants to enter the culinary field?
You have to give yourself to it. You got to do your homework — you can't just clock in and clock out of work. You got to go home and like study. That's what I did, and what a lot of people in my generation did. I would go home and I would watch chef documentaries and read cookbooks. I own more cookbooks than what my car is worth. I've been collecting them once a month, ever since I started.
Now you live in Anna?
Yes, it's funny, I live closer to the Choctaw Nation than I do at work — I've timed it. It's an hour here and 45 minutes there. I've got a daughter. It's nice and quiet on our days off. The hustle and bustle of the city is cool and everything, but now that I've got a four-year-old, it's nice and quiet.
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