2017 Cotes du Coeur Catalog with tabs

Celebrity Chefs
Carl Murray
Nobu
Carl Murray’s inspirations of becoming a
chef began in early childhood when he
would watch cooking shows on KERA, and he
remembers being captivated by the likes of
Jaques Pepin, Julia Childs and Charlie Trotter.
After graduating from the University of North
Texas in 1996, with a bachelor’s degree in political science, Murray
decided to pursue that childhood dream to become a chef. In 1999,
he enrolled in the Texas Chef’s Association apprenticeship program at
El Centro College. His first exposure to a professional kitchen began
with a three-year externship at the prestigious Dallas Country Club
under the direction of Master Chef Ernst Grugh. After establishing
a solid foundation of cooking principles, he wanted to pass on that
knowledge and accepted a position at the Dallas Central Market
cooking school in 2002. As chef de partie, at Jaspers in Plano it was at
this time that he truly began to understand the importance of “mise
en place,” everything in its place.
Murray’s next major step was switching cuisines completely and
began working for Nobu in 2005, as chef de partie. Having the
privilege to work under Nobu Matsuhisa was a great honor as
everyday became an intense study of Japanese cuisine and culture.
However, still feeling an itch to travel and cook, he left Nobu in
2007, to accept a senior chef de partie position at Coco Reef resort
on the island of Bermuda. It was at this time that Murray truly felt
an international connection with food. He began to embrace and
appreciate the many different influences of food, not only from the
local Bermudian fare but also from the international culinary staff
that he was honored to work with.
In 2008, Murray came back to Dallas and reclaimed his position at
Nobu to work under the direction of Executive Chef Matt Raso. It
was at this time that he felt the desire to not only improve upon his
cooking and knowledge of Japanese cuisine but to also lead a kitchen
brigade and accepted the position of sous chef. In December, after
five challenging years of managing a kitchen team, and still feeling
the desire to lead and excel, Murray accepted the executive chef role
at Nobu Dallas.
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