Executive Chef Brian Murray
Chef Brian Murray has served as Executive Sous Chef of WaterColor Resort and the award winning Fish Out of Water since 2007. Prior to joining the Resort, Brian spent 11 years working under Chef Emeril Lagasse in several key roles and moved to the Gulf to combine his skills and knowledge to create a Southern yet elegant showcase for the local fishermen and farmers.
Chef Murray joined the culinary team at WaterColor Resort in January of 2007 and now oversees culinary operations throughout the resort including the award winning Fish Out of Water, the Gathering Spot and Sushi Bar plus the BeachClub Grill. Chef Murray brings to WaterColor Resort a strong background in American regional cuisine and enjoys working with the Gulf Coast's freshest seafood and produce. A true farm to table approach has defined his style and the restaurants that Chef Murray oversees.
Chef Klang joined the culinary team at Fish Out of Water in March of 2011 as the Chef de Cuisine with a devotion to fresh, local, clean flavors that emphasize the full body of a dish.
Chef's culinary influences are centered around the Mediterranean with seafood being the most prevalent of the inspired dishes. Of his multiple talents a healthy twist to Southern favorites is cultivated by the training he received in Europe, specifically in England, South of France and the Netherlands.
Chef Klang has been invited by Ingrid Bengis, Bengis Seafood, Stonington, Maine, to contribute to the Top Chefs Dinners 2009/2010, Island Culinary Ecological Center Dinners featuring Thomas Keller, Jean George Vongerichten, Melissa Kelly and Michael Leviton, among others.
His previously work at Natalie restaurant at the Camden Harbour brought accolades from top chefs for his innovative creations like a cucumber avocado soup, seared Serrano-wrapped loup de mer with a tomato emulsion, and a tempting grilled lamb loin.
Winner of the title of Maine Lobster Chef of the Year, People's choice in 2008, Chef Klang is perfectly at home at the WaterColor Inn & Resort and the coastal influences of this 4 Diamond retreat.
Chef Langford's passion for cooking started during his childhood while making family meals using fresh produce from their garden. After receiving his degree in culinary arts from Le Cordon Bleu Atlanta he sought to use his skills as a Chef to highlight the local farmer. Chef Langford worked with the local farmers of Georgia to learn more about seasonal ingredients and help communicate the importance of a healthier lifestyle and purer palate
To date Chef Langford still works with the farmers, fishermen, and cattlemen to provide the freshest highest quality ingredients. He has become a strong advocate for produce, meats, and seafood that are local, sustainable, and organic.
Chef Langford has been with Fish Out of Water since 2009 and brought his knowledge and passion of seasonal American Cuisine. Classic French training with modern and Southern cooking techniques complement his passion for local farm to table and Gulf to table cuisine.
Fish Out of Water Staff
From the moment you pick up the phone to make your reservation, the staff at Fish Out Of Water is at your service. Servers are happy to take your order. The Bar Staff is delighted to mix your favorite cocktail. Back in the kitchen the real magic happens – Chef Klang and Chef Brian, along with the hard working Culinary Staff, are working on presenting dishes that are flavorful and reflective of fresh, local ingredients and Southern Coastal Culture. One taste and you will be hooked.