FOOD & DRINK - WOMEN IN BUSINESS 2025
CHEF'S PROFILES
Meet the women culinary talents behind Vicinato Ristorante, The Brickhouse, and Sims Corner— the chefs who craft the dishes that embody the excellence synonymous with the Murphy Hospitality Group. Words by Darren LeBlanc, Food & Drink Editor Photos Bobby Jo Goudreau
kitchen strategically so that I am able to go home and leave my work behind. Having a supportive sous chef and kitchen team is the biggest key; without them it would not be possible. Q: Atari, Sega, Playstation or Hiking? Chef Barnett: This is a hard one... I always enjoy a good old video game but hiking is more prominent in my day- to-day life. I have two very active dogs who take up a lot of my outdoor and spare time. We try to go somewhere new to adventure whenever we can.
example first and foremost, plus, encouraging staff to take time off to enjoy their life outside of work. When I was younger, I found myself in chef positions that I honestly wasn't quite ready for, but committed to showing up every day trying to be a little better. I was naturally prompted to be learning alongside of my coworkers while I figured out how to run a kitchen. This evolved into feeling most comfortable showing people how to execute prep & the line by doing it right alongside with them, giving them the independence & confidence to try new skills. I am also no stranger to burnout, a sacrifice I made to hone my skills years ago. I would do it all again, but
My advice to people struggling to find time for themselves is to give yourself some grace; the restaurant will actually be fine if you're not there every waking second. Q: You have been in lead positions in a number of successful kitchens. What experiences shaped that progress other than work? Chef Morrow: Outside of work, my experience playing soccer and running is where I got my drive to dig deep even when the chips are down. The first time I ever had the realization that I could maybe be a good cook was when I realized cooking was a team sport and the skills I had as an athlete were applicable to a professional setting. Q: You are stranded in a remote desert. You have two items and one person (literally anyone) with you. Who/what are they and why? Chef Morrow: On a desert island I would bring a good multi-use knife and a
Chef Kaela Barnett, Chef Vicinato Ristorante:
Q: What drew you to the kitchen and when did you decide you wanted to become a chef? Chef Barnett: Growing up I always enjoyed being in the kitchen helping my grandparents make dinner. I have always loved food. Meeting so many different creative people in different areas of the food industry made me want to become a chef early on in my cooking career. There are so many amazing individuals you get to meet, work alongside with and become friends with in this industry, always keeping you interested and learning along the way. Q: Kitchen management is a busy career. How do you find balance between your professional and personal life? Chef Barnett: Finding balance in my life starts with being organized and planning out my days for the week. I plan my week in the office and the
Chef Lucy Morrow, The Brickhouse Kitchen & Bar:
Q: Describe for us some of the challenges that have shaped your management style and what advice you have for people in the culinary industry facing similar adversity. Chef Morrow: My leadership style over the years has developed into leading by
I would never encourage someone to put in those
crazy hours that used to be (and still are) so common. So, I am very upfront with the staff that they can and should take time to do their hobbies, go to family dinners, or whatever it is they don't want to miss out on.
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