Chef Tamara Murray
Culinary Leader. Event Strategist. Mentor
East Texas Based
East Texas Based
Now offering ServSafe Food Protection Manager courses and proctored exams
Culinary Leader. Event Strategist. Mentor.
From the precise choreography of fine dining and luxury hotels to the rustic, high-stakes execution of back-country hunting and fishing camps, my journey has been anything but conventional. Throughout it all, my deepest passion has been the thrill of event execution—taking an abstract vision from the very first client meeting and transforming it into real-world magic, whether that means orchestrating a flawless grand opening or literally building a dessert forest. Seeing those grand ideas come to life in real time is what keeps me constantly seeking the next creative adventure.
I thrive at the intersection of big-picture strategy and meticulous detail. Bringing a massive project together requires the ability to see the entire horizon while simultaneously mastering the exact moving parts needed to get there.
However, the rush of a perfect event is only sustainable with the right culture behind the scenes. Alongside the execution of a flawless timeline, my career highs come from training and development. I lead through collaboration and empowerment, firmly believing that a positive, supportive working environment is a non-negotiable ingredient for operational success. I measure my ultimate milestones not just by the unforgettable experiences delivered to clients, but by the growth and career triumphs of the people I’ve had the privilege to mentor along the way.
Let’s build something exceptional together.
From Corporate to Traveler
After a stint as a corporate Executive Chef, I was fortunate to accept opportunities as a traveling chef.
From Harding University in Searcy Arkansas, I found myself in the tundra of Alaska. Off the coast of the Bering Sea, I cooked for adventurous fly fishermen at a remote tent camp. I then made my way across Wyoming to hunting lodges and even a backpacking camp only accessible by horseback. I then found my way back to Alaska at an arts and science center in the heart of the glaciers in the summer of 2025.
Currently, I am based in East Texas seeking my next adventure.
Events of Every Shape and Size
Each meal is treated equally as important as the last. From a private residence to a mom-and-pop restaurant to a banquet hall for thousands in the heart of Seattle, I have had the great fortune of creating memorable experiences.
Experience Highlights
Harding University - Searcy, AR - Executive Chef
Hyatt at Olive 8- Seattle, WA - Pastry Chef
Country Club of Little Rock- Sous Chef
Table 28 - Little Rock, AR - Pastry Chef
The Capital Hotel - Little Rock, AR - Pastry Cook