As executive chef at Jaxton’s Bistro, James Murphy works closely with owner Jason Howard to refine the eatery’s fusion menu of French and Italian fare served with an American twist. Although Murphy’s touch can be seen prominently in the steakhouse and pizza elements of the menu, he said the menu itself is largely a collaborative effort.
“Jason comes up with a lot of the dish concepts, and I’m the one who cooks the food, does the tasting and comes back to him with my thoughts,” Murphy said. “The end goal is to put out great food and great drinks in a great atmosphere.”
Favorite dishes
“When customers ask me what I recommend, I tell them anything from the grill. It’s a wood-burning grill that really adds to the flavor profile that goes into all the food. It’s just a great tool we have in our restaurant.”
— James Murphy, Jaxton’s Bistro chef
Influential jobs
Executive chef James Murphy said his grandmother influenced his culinary journey starting at age 15. Since then, he has spent 28 years in the restaurant business. He listed three past jobs as particularly influential to his style:
- Executive chef at D’Vine Wine Bar for three years in Cypress
- Executive sous-chef for three locations of Kirby’s Steakhouse
- Zios Italian Kitchen, working his way through various kitchen positions
Working at Jaxton’s
Murphy said he works 90-95 hours each week because of how important it is to him for Jaxton’s Bistro—which opened in late May—to start strong. He said he enjoys working with another experienced chef in owner Jason Howard. Murphy also said teaching and coaching his kitchen team is another important element of the job.
“I owe all of my success to my team,” he said. “There is no great chef without a great team in the kitchen.”
9955 Barker Cypress Road, Cypress 832-653-2297 www.jaxtonsbistro.com
