“Sometimes I don't even realize how I became an executive chef,” Joseph Murphy says modestly. “I never had aspirations to be an executive chef.” Nonetheless, Murphy works in this role at The Ritz Carlton, Aruba and has held several executive chef positions around the world.

When Murphy decided to pursue a career in hospitality, his parents insisted he earn a professional qualification before jumping into the workforce. So with Murphy’s future in mind, a head waiter at the pub where he was working put in a good word for him in admissions at Westminster College in London where Murphy eventually completed a three-year internship. “There were 150 of us at the beginning of year one. By the time we got to year three, there were only 30 of us left,” Murphy says, reassuring that it’s common for students to drop out of the program. “Then I started working in London.”

Murphy began his career at the Sheraton Grand London Park Lane. “It taught me how to structure myself, how to be more regimented, how to push myself, how to get promotions and how to learn and really try to grow more,” Murphy says. “I think this first job definitely moulded me into the person that I wanted to be.”

Since then Murphy has been based in London, England; Sydney, Australia; Doha, Qatar; Abu Dhabi, United Arab Emirates; and now, Noord, Aruba. He has worked in some of the world’s premier hotels including The St. Regis Doha, The St. Regis Abu Dhabi and the Marriott International in Doha. Murphy was drawn to Aruba because “it's the Ritz-Carlton. I hadn't worked for a Ritz-Carlton before and I really wanted to work for a Ritz-Carlton,” Murphy says. “It has a rich history of luxury.”

His role at the Ritz-Carlton, Aruba involves running the kitchens for BLT Steak, Casa Nonna New York, Solanio, Divi Sushi Bar & Lounge, Madero Pool & Beach Grill and Ritual Coffee Culture, as well as looking after the team to make sure they get what they need. “I support them so they can do their job and do what they need to do,” Murphy says. “I didn't become executive chef over my own steam. I became an executive chef because of the people I hired and developed professionally. They make you look better. So it's all about trying to make them look better.”

Murphy's approach transcends the confines of a traditional kitchen hierarchy. It's about fostering an environment where everyone, from aspiring executive chefs to executive sous-chefs, feel the encouragement to reach for their ambitions. "They all want to grow. So you give them the tools and the backing and the support that they need to be able to raise themselves up," he adds. The team has a hand in creating the menus as opposed to Murphy creating the menus himself. He offers feedback when necessary and enjoys seeing his team get passionate about the work they’re personally invested in. “I feel that they can talk to me, and I can talk to them. I'm very proud of my team,” Murphy says.

"As an executive chef, you can really help other people,” Murphy reflects, underscoring the satisfaction he’s found in his role. For him, the joy lies in imparting knowledge, sharing experiences and empowering others to rise through the ranks. "I like the way that I can teach other people. I can help other people to grow," he affirms.