Murray Healy was promoted from sous chef to chef de cuisine at the Washington Duke Inn's Fairview Dining Room, after only a year at the former position.
He joined the Inn in the summer of 2012 and has helped manage restaurant operations and menu development.
Before coming to North Carolina, Healy served as restaurant chef at the Hilton Baltimore, executive chef at the Crowne Plaza, Williamsburg, VA and executive sous chef at the Hilton Columbus Polaris in Columbus, OH, among other culinary and golf-related industry positions.
He is also part of the Inn's culinary team that is competing in the Fire in the Triangle North Carolina chef competition, facing a team from the Umstead Hotel and Spa at the end of this month.
