Seattle-based chef Tamara Murphy is the co-owner of the acclaimed restaurant Terra Plata, which focuses on cooking local, organic, sustainable ingredients. She was named a 1994 Food & Wine's Best New Chef for her work at Campagne and won the 1995 James Beard Award for Best Chef: Pacific Northwest and Hawaii. Murphy has been featured in such publications as The New York Times, Bon Appétit, Food Arts, and Travel + Leisure.
Experience
Tamara Murphy trained and worked in several restaurants in New York City prior to moving to the Pacific Northwest in 1988 when she took on the position of sous chef at Dominque's in Seattle. During her tenure there, Murphy was selected to participate in the Bocuse d’Or competition, representing the West Coast as one of 12 finalists at the prestigious event. She went on to become the executive chef at the four-star Campagne (now Marché) in the '90s, then opened Brasa in Belltown to critical acclaim before taking over the Elliott Bay Café. Murphy teamed up with her life and business partner Linda Di Lello Morton to open Terra Plata in 2011, which has become one of Seattle's essential restaurants.
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