Josh Murphy is the head chef at Cumulus Inc, an eatery that brings another chef’s hat to Flinders Lane. Its design is minimal and open, with a black and white colour scheme and a bar where diners can watch Josh and company create the tasty fare they’re about to eat. Read on to discover what Josh likes to eat, cook, and where his favourite Melbourne spots are.

1. When did you start cooking, where have you cooked, where are you cooking now?

I started my apprenticeship with Jose and Sandra De’oliveria at the Prahran Hotel and The Palace. After that I got a job at Circa under Michael Lambie, which was a completely different experience. Andrew took over Circa about a year after that and I worked with him there for another two years before he asked me to be part of the Three, One, Two launch. A couple of years later Cumulus Inc was proposed and the chance to be part of it from the start was too good to turn down. 

2. Why do you cook—is it love?

There certainly has to be passion to cook professionally at a high level. The amount of time you have to invest, both in the kitchen and in planning, leave minimal amount of time for much else - just a couple of beers and a few hours sleep usually. The characters you come across working in restaurants are great too. Colleagues, peers, suppliers, customers and bosses can all be great sources of inspiration and entertainment.

3. What’s an ingredient that you couldn’t live without?

Anchovies. Especially Ortiz. Just with chilli and lemon on grilled sourdough or in salads, braises and dressings. They’re really versatile and an interesting source of salt in dishes, rather than always relying on salt itself.

4. What’s your opinion of MasterChef (we’ve always wanted to know what a real-life chef thinks of it)?

I haven’t really watched it, the hours at work don’t allow evening TV. What I think has been great is the huge increase in public interest in cooking, chefs and restaurants. Hopefully it will provide a boost in the number of people choosing to become chefs.

5. What’s…

… your favourite dish to eat?

Mapo tofu at Hu Tong or rare beef pho at Chu The in Victoria St.  I was recently overseas for three weeks and the first thing I did when I got off the plane was go to Chu The for some broth.

… your favourite dish to cook?

Choucroute garni, the braised sauerkraut and pork dish from Alsace. It’s made with different types of pork sausages and cured pork products, all braised with sauerkraut, duck fat and juniper. After a couple of hours in the oven you add a layer of new potatoes and let them cook in the steam from the braise, and serve it all with lots of Dijon mustard.

… your favourite Melbourne restaurant (besides Cumulus Inc, of course!)?

A hard question because there are so many places you can eat good food in Melbourne. I love Gigibaba and Bar Lourinha for the relaxed atmosphere and interesting food. Attica is definitely a favourite as well for a memorable night out. Ben Shewry’s food is always fascinating, and delicious.

… your favourite Melbourne bar?


The Commercial Club Hotel in Fitzroy, where the drink of choice is 7 ounces of cold Carlton Draught.

… Melbourne’s best-kept secret?

Richard Thomas’ whereabouts. (The wild man of cheese)