Bringing global plates and influences to Policy, Executive Chef Brian Murphy and his kitchen are introducing cutting edge cuisine to this chic new U Street corridor establishment.

Like all good cooks, Chef Murphy’s first influence was his mother’s cuisine and her dedication to seasonal and traditional dishes. Eager to move beyond the electric stove in his mother’s kitchen, Chef Murphy began his career under the guidance of the late Francois Haeringer at the iconic Chez Francois in Great Falls, Virginia. It was at L’ Auberge where Chef Murphy was first introduced to french cuisine which inspired him to pursue a degree at the nation’s leading culinary school, Johnson & Wales University.

Upon graduating from Johnson & Wales, Brian returned to Washington D.C., where he furthered his rigorous training and began fine tuning his skills. He shared the stoves with some of Washington D.C’s. culinary legends such as John Cochran of Ruppert’s, Frank Ruta of Palena, and the renowned Yannick Cam at the now defunct Le Relais. These men were instrumental in forming Chef Murphy’s belief in capturing the purity of ingredients and the simplicity of technique.

Now the guiding light behind the shared- small plates concept at Policy, Chef Murphy develops seasonal menus using the freshest ingredients and produce from local farmers. American cuisine mixed with french techniques allow Brian to execute his craft in creating substantial portions with enormous flavor. Also specializing in vegetarian options, Policy’s menu is a clear display of his knowledge and passion for food.

Chef Deth Khaiaphone

A native of Laos, Asia, where food plays an enormous role in society, Deth Khaiaphone was brought up in the kitchen with his other siblings. He always had a strong bond with his mother, who taught him traditional Laotian cuisine and how food is the median through which people express their family and neighborhood bond. He had no idea cooking would become his passion until after moving to the United States in the late 80s.

While attending San Diego State University to pursue a Bachelors degree, Deth had a life-changing experience that caused him to question his education and career path. A friend asked Deth to prepare a Laotian meal to “WOW” their guests they were entertaining for a dinner party. While he accepted the challenge, it left him a little nervous despite his comfort level for cooking for his family. It was the pressure of creating an amazing menu and the excitement of cooking for complete strangers that grabbed Deht’s interest and peaked his passion.

After landing various cooking and pastry chef positions across the US, Deth Khaiaphone is the newest member of the Policy culinary team. As a Pastry Chef, he and Executive Chef Brian Murphy work together to create memorable dining experiences for all guests.