Robbin Murphy joined Dallas Country Club as Executive Chef seven years ago, following a 17-year run with Marriott. Today, the club’s $20 million F&B program puts out upwards of 5,000 covers a week for 1,200 members. And three years ago, it added a sushi program to the mix, including two full-time sushi chefs, with fish flown in fresh daily.
In this episode of Club + Resort Talks, Murphy shares his take on clubs versus hotels, advice for chefs looking to add their own sushi program, as well his hiring strategy.
