Colleen Murphy hails from Kingston, New York, and is an honors graduate from Johnson & Wales University. She is one of seven members of the elite Hyatt Corporate Pastry Specialist team which contributed to branding a unique chocolate for Hyatt Hotels with Felchlin chocolate — now used company-wide. Murphy moved up the ranks at Hyatt Regency Scottsdale at Gainey Ranch, where she started as a cook taking on additional leadership responsibilities including managing the pastry department. During her tenure she developed new a la carte menus for both Hyatt Regency Scottsdale’s restaurants, SWB and Alto for fall 2015 and spring 2016.
In mid-2016, Murphy joined the opening team of the award-winning Andaz Scottsdale Resort & Spa as pastry chef where she developed, created, and managed the entire pastry program for the property. During her tenure, she assisted with the opening of Hyatt Regency Lake Washington and aided with several other pastry departments within the company. In August 2018, Murphy relocated to Washington, D.C. to serve as pastry chef of Park Hyatt Washington, D.C. and Blue Duck Tavern.
Recently recognized as one of 2018’s Top 25 Hotel Pastry Chefs to Watch by Hotel F&B Magazine, Chef Murphy thrives on creating unique and personalized pastries and takes great pride in sharing her craft with those around her. Her approach to designing desserts is to focus on regional ingredients and how shapes, colors, and flavors create a memorable experience for guests.