THOUGH Tiffany Murray describes herself as shy, there’s no hesitation in her voice when she speaks about her family’s legacy and her role in steering it into the future. Now at the helm of the Kingston location of Murray’s Fish and Jerk Hut, the 28-year-old managing director builds on a foundation laid long before she was born — one steeped in tradition, family and food.

Murray grew up between Mandeville, Clarendon and Kingston, where her childhood revolved around close family ties and the unmistakable aroma of Sunday dinners.

“Food was always central,” she recalls. “It didn’t have to be Christmas or anything special; we would all gather around the table — cousins, siblings, friends — just to enjoy a meal together on Sundays.”

This tradition of gathering and the warmth it fostered played a significant role in shaping her love for hospitality. The roots of Murray’s Fish and Jerk Hut trace back to a fish farm in Clarendon owned by her grandparents.

“My grandparents farmed tilapia; the restaurant started as a way to promote and sell what they were growing.”

The venture, which began in 1998, quickly evolved into a beloved family business — one Murray grew up around.

While she didn’t spend much time in the kitchen as the third child, her curiosity for food and hospitality remained ever-present.

“I’ve always loved trying new restaurants and different cuisines. I’m fascinated by how people approach food,” she said.

After attending Belair Prep in Mandeville and Sts Peter and Paul Prep and Immaculate Conception High in Kingston, Murray moved abroad to study hospitality and tourism management at Florida Atlantic University. Her time overseas cemented her passion.

“I always knew I wanted to be in hospitality,” she explains. “Hotels, restaurants, events — I was interested in it all.”

After studying, she worked with Unique Vacations in Miami — an affiliate of the Sandals and Beaches Resorts group — travelling frequently and gaining experience in private functions, weddings and event planning.

“That experience helped greatly; I saw how operations worked and learned about menu development, branding and guest experience. It gave me a solid foundation,” she said.

Still, she felt the pull of home and family. Now leading the Kingston branch, Murray has transitioned from informal, behind-the-scenes roles in Clarendon to full operational oversight in the capital.

“From the build-out of the restaurant to hiring staff, training, and planning with my dad — it was a lot,” she admits. “But it feels like a huge accomplishment.”

Despite her self-professed shyness Murray radiates quiet strength and determination. She credits her father as her biggest influence.

“He’s incredibly humble and hard-working,” she says. “Everyone says the same thing about him — he has a big heart. That really shaped how I approach my work and leadership.”

She also draws inspiration from her six siblings.

“We’re close in age, and each one has something special. One is confident and business-savvy; another is emotionally intelligent. I try to learn from them all.”

Although managing a restaurant in Kingston’s competitive culinary scene comes with its pressures, Murray’s focus remains on authenticity and consistency.

Nestled in the vibrant Di Lot — a Red Stripe-sponsored cultural hub — the Kingston location officially launched on March 26. The open-air venue, known for spotlighting homegrown talent and culinary excellence, provided the ideal backdrop for Murray’s Fish and Jerk Hut to introduce its unique mix of tradition and innovation to the capital.

“The support we’ve received so far has been overwhelming,” she shares. “Customers are responding positively, and I’m just grateful.”

With the hum of conversation, the knocking of cutlery on plates, and the clink of an ice-cold Red Stripe, the experience at Murray’s remains unmistakably Jamaican — a celebration of food, family, and culture.

Tiffany Murray may feel more comfortable behind the scenes but she is stepping confidently into her role as a leader — carrying the legacy of Murray’s Fish and Jerk Hut forward while carving out a name for herself in Jamaica’s hospitality landscape.