Nominated for the James Beard Foundation's Rising
Star Chef of the Year Award, Tamara was one of four finalists for the
chefs under thirty award. She continued to receive nominations from the
James Beard Foundation, and in 1995 was named the Best Chef of the Pacific
Northwest and Hawaii. In addition, Food and Wine Magazine dubbed her one
of the Ten Best New Chefs in America. Other publications such as Bon Appetit,
Gourmet, Food Arts and The New York Times all profiled Tamara and her
unique culinary style. Meanwhile, local critics such as John Hinterberger,
Johnathan Susskind, Tom Sietsma, and "Seattle's Best Places"
have showered Tamara and Campagne with rave reviews.
Tamara enjoyed the process of opening Café Campagne in 1993, and
the challenge of overseeing two restaurant operations. Hailed by the press
as yet another Tamara Murphy success, the café soon became the
darling of Seattle foodies. After numerous successful years at the helm
of both Campagnes, Tamara decided it was time to open a venue of her own.
Partnering with Bryan Hill, the former General Manager and Wine Director
at Campagne, Tamara was anxious to be part of a restaurant that was truly
about community. Brasa is the culmination of their many years working
in the industry, and has been an opportunity to create a restaurant that
is truly about the people, cuisine, and wine they love.
Brasa opened March 1st 1999 and has been wildly sucessful. Seattlites
love the creative food and sensual ambiance. It garnered three stars from
Nancy Leson of the Seattle Times and has been mentioned in Travel and
Leisure, Food and Wine and Bon Appetit.