These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to brittany.trevick@tigeroak.com.
Ryan Murray was recently appointed to executive chef at the The Osprey at Beaver Creek.
1. What are you looking forward to the most in your new role with The Osprey at Beaver Creek?
I’m looking forward to continuing the success of the past year and making The Osprey Fireside Grill one of the premier restaurants in Beaver Creek. I want to continue elevating the dining experience at The Osprey Fireside Grill and cement the concept that was introduced last year—especially at such an iconic property in the area. I’m also excited to continue to work at a more intimate venue as I have plenty of experience handling banquets for more than 1,000 guests.
2. How do you think past industry experience has prepared you for this role?
I have ample experience in both fine dining and upscale banquets, in addition to more than 15 years of hospitality experience. With past experience in redesigning restaurants, creating seasonal menus, costing and ordering, and launching new restaurants, I feel prepared to tackle anything The Osprey throws at me. As the concept is still new, not only am I tasked with overseeing the entire operation, but also continuing to finesse all details to ensure guest satisfaction moving forward. I’ve been on hand at The Osprey throughout the rolling out of The Osprey Fireside Grill, and I’m honored to oversee the continued development.
3. How did you get into the industry?
I started cooking at a very young age and always knew I wanted to be a chef.
4. What are you hoping to achieve in your new role?
I’m thrilled to grow and take on the role of executive chef. It’s an exciting move to oversee all operations and be able to leave my mark on the restaurant. This new role brings many opportunities to gain new knowledge and hone my skills. While I’m in no rush to leave The Osprey, I have a dream of opening my own restaurant, and this offers me a fantastic opportunity to continue building toward that dream.
5. What do you enjoy most about the industry?
I mostly enjoy the compliments I get from making someone the best meal they’ve ever had. Hearing guest feedback is the type of positive reinforcement that drives me to strive for more and find new ways to elevate the dining experience. I’m always looking to hone my skills and improve what I can literally bring to the table—so complimenting me on a meal is the best way to say “thanks”!
