5 Questions With Five Senses – Murfreesboro Chef Mitchell Murphree

©Journal Communications/Nathan Lambrecht

In 2004, just two years removed from culinary school, young chef Mitchell Murphree and his sister, Mollie, opened Five Senses Restaurant & Bar, bringing a seasonal approach to upscale dining to Murfreesboro, TN. Now, 20 years later, Murphree and his team continue to delight the community with fresh, locally sourced fare and a warm, welcoming touch.

How did you get your start in the restaurant business? 

After studying food science and technology at the University of Tennessee, I got a job at a restaurant in Knoxville called The Tomato Head. That job really opened my eyes to everything the restaurant world has to offer. 

After graduating from culinary school, I landed a great job at an upscale restaurant in Birmingham, AL. Two years later, my sister (who lived in Nashville) and I decided it was time to open our own restaurant. Five Senses was born in November 2004, and we added our catering business in 2007. 

Why did you choose to open your restaurant in Murfreesboro? 

At the time, Murfreesboro was experiencing a boom. There weren’t many upscale restaurants in the area, so we saw an opportunity to create one. 

Our location in Georgetown Park has been a great advantage; tucked into the back of an outdoor shopping center, we’re surrounded by several well-established neighborhoods. This setting has helped us build a loyal clientele while offering a refined, approachable dining experience. 

How do you approach your menu creation process? 

We’re very in tune with what’s available to us year-round within a 10- to 15-mile radius. It’s the best way to do food, honestly. We change our menu four times a year to reflect that. For example, you won’t see tomatoes on our menu until my tomato guy tells me they’re ready, usually around late June. In the fall, you’ll see squash, sweet potatoes and Brussels sprouts, leading into warm, hearty stews and braises for the winter. 

What are you most proud of about your restaurant? 

I do not take our longevity for granted. In this business, 10 years, even three years is a long time. We’ve been here for 20 years. That’s not just me — that’s our staff, our farmers and partners, and, of course, our loyal customers. We’ve built a community that I’m very proud of. 

For first time guests, what would you suggest they order? 

I always encourage guests to try something they won’t find just anywhere. In the winter, for example, I love recommending our fried oysters or rack of venison. Our servers and staff are highly knowledgeable about the menu and seasonal offerings. Whether it’s a signature dish or a new seasonal creation, they’re always happy to guide guests toward something truly special.