Chef Robbin Murphy, Executive Chef at Horseshoe Bay Resort. Previously, Chef Murphy held this post at the Horseshoe Bay Resort Marriott, which recently joined Horseshoe Bay Resort under one cohesive management team to operate as one resort complex on the sprawling 7,000-acre grounds. In his new role Murphy will now oversee all culinary teams throughout the entire complex including seven dining outlets, catering for all meetings, private events, and in-room dining.
The dining outlets now under Murphy’s control include The Yacht Club, an anchor restaurant at the resort for over 30 years serving up classics such as lamb osco bucco, prawn scampi and snapper; Cap Rock Bar & Grill, located on the 18th green of Apple Rock golf course; and Slick Rock Bar & Grill, home to “the best burger in the Austin area.” He will continue to oversee Lantana Grill, an eclectic blend of old world and southwestern flavors. With 90,000 feet of meeting space and new this year, a 90-foot-long Dining Yacht, Chef will be responsible for custom designing menus for all events from groups of 10 to 1000.
Murphy joined the Horseshoe Bay Resort Marriott Hotel as a sous chef when it opened in 2004, working his way up to executive chef, overseeing Lantana Grill and the Horseshoe Bay Marriott’s catering needs. After only nine months as executive chef, Murphy was named “Manager of the Quarter.” His culinary tenure spans over 15 years with positions at The Woodlands Waterway Marriott Hotel & Convention Center, the San Antonio Marriott Rivercenter and Riverwalk, and the Denver Marriott Southeast. Prior to joining the Marriott family, Murphy worked at the Polo Club in Boca Raton, Florida and also at the illustrious La Cote Basque in New York City. Murphy is a graduate of the Culinary Institute of America. |
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