Chef Patrick McMurray
Toronto born and bred, the son of two teachers, and antique dealers, Patrick McMurray was brought up around food, travel, and a strong work ethic. His mum’s cooking wasn’t the greatest (her words, although he loved it!) so the family tried new and wonderful places, and learned food from other cultures. Patrick got into the restaurant trade by the age of 16, and hasn’t looked back. Chef McMurray worked his way through college and made the rounds at Binn's Butcher Shop, Beaujolais, Le Bistingo and Rodney's Oyster House, all learning new skills to prepare him for owning his own restaurant, learning back and front of the house top to bottom. Along the way, he's developed a number of tools and gadgets and has a successful company in Shucker Paddy's Oyster Gear.
After shucking, and honing his skills for a number of years in Toronto, Patrick won the World Championships of Oyster Opening - Galway, Ireland 2002, and The Guinness Book of World records soon after - 33 oysters in one minute. And lately, 38 in one minute. Patrick wrote, “Consider the Oyster - A shucker’s field guide” and owns two successful restaurants in Toronto, Starfish Oyster Bed & Grill and the Ceili Cottage. Starfish specializes in seafood served in a casual setting - fresh fish, and of course, oysters, with a great steak or two thrown into the mix. The Ceili Cottage is Patrick’s Irish “Local”, a good bar with great food, and music.