Chef Colin Murphy
Food has been a passion of mine since before I can remember. As a child, my Christmas lists often included kitchen gadgets, like a mandolin and food dehydrator. Growing up in California, where we are fortunate to have access to incredible produce all year long, and traveling through the Mediterranean where food is love, helped cultivate my deep respect for all things “food.” Food is my vehicle of expression and storytelling. My passion and cooking philosophy are simple: take the freshest seasonal ingredients I can find and use any technique, new or classic, and make them delicious.
I graduated from the renowned Le Cordon Bleu culinary school. After the birth of my two sons, I decided that life in a resturant kitchen didn’t leave enough room for my family. So with the help of a good friend, and fellow chef, decided to start our own business as chefs for hire.
Phone: Colin Murphy (949) 500-6122
Chef Michael Segerstrom
Born and raised in Orange County, Michael developed a great appreciation for cooking from scratch while traveling around the world, France, Italy, Germany, Austria, Costa Rica, Australia, and Mexico. All of these stops have fed Michael’s passion for food and influenced how he cooks. After leaving a lucrative management job, he went to culinary school at Le Cordon Bleu and graduated in the top of his class. Over the past eight years, Michael has worked his way up the restaurant ladder from server to Executive Sous Chef at the Laguna Beach hotspot Sapphire. While looking to expand his catering career, he has been consulting for various Orange County restaurants and will ultimately be opening a restaurant that will highlight his love of global fare and technique from around the globe.