Chef Aaron Murphy: 2026 Southwest Chef Series
Chef Aaron Murphy’s culinary education didn’t begin in a classroom. It started at a dishwashing station in a Mesquite, Nevada, casino kitchen. Today, Murphy is the head chef at Gregory’s Mesquite Grill at Eureka Casino Resort. From its remodeled dining room to its steakhouse menu, Gregory’s offers a glimpse into his approach to hospitality: elevated food in an inviting setting.
2026 BOSW Southwest Chef Series Hub
Chef Aaron Murphy at a glance
Restaurant: Gregory’s Mesquite Grill
Role: Head chef
Location: Mesquite, Nevada
Cuisine: Steakhouse and Italian-inspired dishes
Website: Gregory’s Mesquite Grill
Instagram: @eurekacasinoresort
From dishwasher to head chef
Murphy moved from Wendover to Mesquite in search of better pay and took a job washing dishes at a local casino. Over approximately 16 years, he worked his way through the kitchen, advancing from dishwasher to line cook, sous chef, room chef and eventually executive sous chef.
Each position offered him a chance to learn another part of the operation. Without attending culinary school, he developed his skills through experience and by pursuing the next opportunity.
In 2019, Murphy applied for a sous chef position at Eureka Casino Resort. Two months after he joined the team, the incoming chef left and Murphy was named head chef at Gregory’s Mesquite Grill.
Recipe for success
Murphy’s vision for Gregory’s is straightforward: an upscale meal should feel welcoming. He values a dining experience that gives guests a sense of occasion without feeling stuffy or requiring a Las Vegas budget.
The menu brings together steakhouse classics and Italian-inspired dishes. In addition to steaks, offerings have included house-made mesquite-smoked meatballs, Mediterranean sea bass and honey lavender chicken. Murphy has gradually shaped the menu during his tenure, including through the restaurant’s reopening after a major renovation.
Completed in December 2024, the project expanded Gregory’s and introduced spaces including the Parlour Bar, a Club Room and private dining rooms. The restaurant was part of a broader reinvestment in Eureka Casino Resort.
Chef Aaron Murphy’s impact on Nevada’s dining scene
Murphy’s work highlights the talent and opportunities found in Nevada communities beyond Las Vegas.
At Gregory’s, he works alongside cooks who have benefited from a local culinary education. Since 2016, the Eureka Community Initiative has supported the culinary program at Virgin Valley High School, helping equip its classroom and provide students with hands-on training.
Graduates of the program have gone on to work in Eureka’s kitchens, including Gregory’s. Murphy also participates in elementary school career days with members of his team, introducing younger students to the possibilities of working in hospitality.
For a community like Mesquite, those connections can help make a culinary career feel attainable close to home.
Signature dish: Gregory’s gourmet burger
Murphy’s signature gourmet burger is an idea he has been refining since 2014.
The patty blends prime rib and brisket and is topped with Gouda, bacon, fried onions and a white barbecue sauce he developed himself. There’s no lettuce or tomato: Murphy wants every ingredient on the burger to have a purpose.
Explore the 2026 Southwest Chef Series
This profile is part of The Best of the Southwest’s 2026 Southwest Chef Series, celebrating the chefs and culinary leaders shaping the future of dining across Arizona, Colorado, New Mexico, Nevada, Utah, Texas and Southern California.
