Michelin Green Star Chefs: Jess Murphy, Chef Patron, Kai

Kai Restaurant, located in Galway’s West End, proudly earned its Michelin Green Star in Michelin Guide 2024, distinguishing itself as Ireland’s only restaurant with this prestigious recognition.

This accolade celebrates Kai’s commitment to sustainability, from its use of local, organic ingredients to its comprehensive waste recycling practices that contribute significantly to energy production.

Biography

Jess Murphy, originally from New Zealand, brings a rich culinary heritage shaped by her upbringing in a culture that prizes fresh, local produce. She pursued formal culinary training and gathered a wealth of experience in high-profile kitchens across Australia, enhancing her skills before travelling internationally to expand her culinary perspective. These global experiences have deeply influenced her approach, blending international techniques with a core respect for natural, unprocessed ingredients.

After settling in Ireland, Jess and her husband and co-owner David Murphy opened Kai Restaurant in 2011. The name "Kai," meaning 'food' in Māori, reflects Jess’s New Zealand heritage and her philosophy that emphasises a profound connection to food’s roots.

Kai Restaurant, Galway

Kai occupies a converted 1950s building with decor that underscores the restaurant's ethos of simplicity and authenticity. Featuring reclaimed and natural materials, the setting offers a warm, inviting atmosphere that complements the restaurant's focus on sustainability. Renowned for its dynamic, seasonal menus, Kai has become a fixture in Galway’s culinary scene, celebrated for showcasing the finest local ingredients.

Jess’s commitment to local sourcing is central to Kai’s operations. The restaurant works closely with local farmers, foragers, and producers, ensuring that the menu features the freshest and most sustainable options and supports the surrounding community and economy.

Culinary Philosophy and Dining Experience

Jess's culinary philosophy at Kai celebrates the richness of locally sourced ingredients crafted into simple and flavourful dishes. She leverages these ingredients to create menus that reflect the abundance of the seasons, demonstrating her creativity and respect for traditional culinary techniques in every dish.

Dining at Kai offers an immersive experience that educates patrons about the importance of sustainability and community in food production. This approach has earned Kai critical acclaim and established it as a leader in sustainable dining practices.

Awards and Recognition

Kai received its Michelin Green Star for its hyper-seasonal menu that adapts to available local produce. The restaurant recycles three-quarters of its waste while converting the remainder into energy. Additionally, it maintains a strong partnership with Food Cloud, enhancing its zero-waste initiatives. Sample dishes such as Clare crab with celeriac and pumpkin seeds, friendly farmer chicken noodle bowl, and dark chocolate and almond pudding with burnt butter ice cream showcase the inventive and sustainable menu.

Under Jess's leadership, Kai exemplifies gastronomic innovation aligned with rigorous sustainable practices, positioning it as a beacon of responsible dining in Ireland and a model for restaurants worldwide.