About Our Culinary Team

We are proud to introduce SERESC's Culinary Team!

David Murphy, Executive Chef
After earning an Associates Degree in Culinary Arts, David trained under French Chef Pierre Langois, graduating from Le Cordon Bleu, Paris, France in 1997. Prior to becoming SERESC's first Executive Chef, David served as Executive Sous Chef at the Mile Away Restaurant and Executive Chef at Tuscano Ristorante and Compass Group USA. David's experience and creativity brings an unparalleled level of culinary services to our guests.

Matthew Carney, Sous Chef
Matt serves as direct assistant to our Executive Chef David Murphy. In this capacity, Matt is involved with food production, event service, and kitchen inventory. Prior to coming to SERESC, Matt honed his culinary skills as a saute chef at the Mile Away Restaurant and a Prep Chef at Amigo's Mexican Cantina, both in Milford.