Ryan Murphy has been appointed as executive chef at Trump Turnberry, where he will now lead all culinary and F&B operations across the resort, including its restaurants, championship golf clubhouse, banquet program and in-room dining.
Bringing more than 20 years of expertise across luxury hotels, award-winning restaurants and large-scale hospitality venues, Murphy is recognized for combining operational excellence with a passion for seasonal cuisine, local sourcing and exceptional guest experiences.
His new appointment at the Trump Turnberry, which holds two AA Rosettes, is said to reinforce the five-star resort’s commitment to delivering world-class dining that celebrates Scotland’s rich culinary heritage.
Murphy’s culinary philosophy is rooted in ‘hyperlocal’ sourcing and close partnerships with regional producers.
As such, under his leadership, guests will continue to enjoy menus showcasing local ingredients, including beef from nearby Girvan Mains Farm, lamb from Hummston Byre – just three miles from the resort – and venison sourced from the Loch Ryan area.
Before joining Trump Turnberry, Murphy served as executive head chef at Leonardo Royal Hotel Glasgow, where he significantly increased food sales within his first year.
He also led the culinary operation at Murrayfield Stadium, overseeing a brigade of 65 chefs and directing food and beverage service for some of the country’s largest sporting and entertainment events.
Earlier in his career, he held senior culinary positions at the renowned Cromlix House Hotel, refining his expertise in seasonal French cuisine within a prestigious five-red-star, three-AA-Rosette environment.
Throughout his career, Murphy has won plaudits for both his culinary talent and leadership, including the Academy of Culinary Arts Annual Award of Excellence, a Bronze Award in Scottish Chef of the Year, and finalist honors in the British Hospitality Association Young Chef of the Year competition.
