Shucker of Chef Works – Chef Patrick McMurray (Shucker Paddy)

Each month we feature a Chef of Chef Works®. If you’re a fan of Chef Works gear and are interested in being featured, email marketing@chefworks.ca. Pictured above is our Shucker of Chef Works®, Patrick McMurray, also known as Shucker Paddy, photographed in his Montreal Cool Vent Chef Jacket 

 

Chef Works: Tell us your “a-ha” moment when you wanted to be a chef?

Shucker Paddy: When I was 16 I thought it “would be a fun thing to do to own your own restaurant”. But I figured I’d have to have a “real career” first and the Restaurant thing would be a Retirement passion project. In 2000 I was given the opportunity to open Starfish and this is when I figured I could make this “Dream job” a reality….and sooner than retiring!

 

Chef Works: What’s the most rewarding part about your job?

SP: Putting the smile on people’s faces, and watching the learning process unfold in front of me. When you put down that plate of food – and they just light up. That’s the best moment.

 

Chef Works: Best anecdote from the kitchen?

SP: Where do I begin? Creating an oyster tasting menu for Anthony Bourdain at Starfish, Massimo Bottura supping on Irish oysters and grilled lamb in “Winter Patio Yurt” at Ceili Cottage, shucking head to head with Gordon Ramsay for the Guinness Book, 24 hours’ notice for a Lobster Boil/Stag party in Muskoka Ontario, The Red Book story at Rodney’s Oyster House, Winning the World Championships of Oyster Shucking in Galway Ireland, OR maybe that time I converted a devout Non-Oyster eater after experiencing the Ocean in an Olympia Oyster for the first time in 85 years…that was a story…

 

Photo credit to @wellfleetspat

 

Chef Works: Your all-time favourite culinary tip…

SP: Ingredients first, staff second (a close second), customers third. Thing is the only way customers can be happy, if you put your ingredients first. Find your ingredient and tell its story.

 

Chef Works: Besides the kitchen, where else can we find you?

SP: At the BBQ or on the floor – Front Of The House – Shuckin’ Around with guests, at bussing tables.

 

Chef Works: What’s something about you that would surprise people?

SP: I am from Toronto, not “from the coast”, I have a degree in Kinesiology (UofT9T2) and am self-taught in the Restaurant trade (from the tender age of 16…)

 

Chef Works: How does your culinary uniform make you feel?

SP: The uniform, Chefs’ Jacket, Apron makes me feel part of a team – and offers a sense of street cred to “the normals” (customers) – there’s been dozens of times on the floor, when customers didn’t believe that I was the owner/restaurateur when pointed out by the crew – but when the gear is on, no questions asked…

 

To learn more about Shucker Paddy, visit his profile online:

Website: www.shuckerpaddy.ca 

LinkedIn: @Patrick McMurray

Facebook: @ShuckerPaddy

Instagram: @ShuckerPaddy @ShuckerPaddyOysterCo

Link Tree: https://linktr.ee/ShuckerPaddy


Meet other Chefs of Chef Works:

Year 2021

Year 2020

Year 2019

Year 2018

Leave a Reply

Your email address will not be published. Required fields are marked *