Executive chef Jason Cunningham recently announced the promotion of Murray Healy to chef de cuisine of the Fairview Dining Room at the Washington Duke Inn & Golf Club. The promotion comes after just one year in the sous-chef position. Since joining the Inn in July 2012, he has excelled as sous-chef, helping to manage restaurant operations and menu development, all while remaining a key team player.

As such a dedicated and creative part of the Inn’s culinary team, it should come as no surprise that Healy is part of the team trio—made up of executive chef Jason Cunningham, chef de cuisine Murray Healy and lead cook Brad Meachum—still in contention for the Fire in the Triangle statewide chef competition. The team’s recent first round win on July 9 earned them a match-up with Chef John Childers of Herons at the Umstead Hotel and Spa’s team on July 29.

Healy’s culinary experiences include management training with Marriott, Hyatt, and Hilton. Prior to joining the Washington Duke Inn & Golf Club, he served as restaurant chef at the Hilton Baltimore in Baltimore, Maryland, executive chef at the Crowne Plaza in Williamsburg, Virginia and executive sous-chef at the Hilton Columbus Polaris in Columbus, Ohio. His past posts also include sous-chef at Bacio and restaurant chef at Minneapolis Marriott Southwest, both in Minnetonka, Minnesota. Healy also has golf-related chef experiences as lead chef for three years at the Masters Tournament in Augusta, Georgia and chef to high-profile corporate sponsors for The International golf tournament at Castle Pines Golf Club in Castle Pines, Colorado. His early years had him cooking at area restaurants, including Glenwood Grill and Baxter’s Blue Marlin Restaurant, both in Raleigh, North Carolina. A graduate of Le Cordon Bleu, Healy’s multi-faceted skills, including vast restaurant experience and golf-related positions, were a perfect fit with the Inn’s high standards when he was hired and his restaurant acumen ultimately led to his subsequent promotion.

Healy attended the University of South Carolina, but earned his associate of applied sciences degree with honors from the Le Cordon Bleu of Culinary Arts at Brown College in Mendota Heights, Minnesota. (the Minneapolis/St. Paul campus).  He lives in Durham with his two rescues beagle hounds, Halo and Roscoe.


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