Colorado Springs native Ryan Murphy started his hospitality career in the late 1990s at Old Chicago pizzeria. “It was a really hopping place, a really busy restaurant,” he remembers. “I started as a server and fell in love with the fast pace and the camaraderie.”
As Murphy rose through the ranks, from server to bartender to a supervisor position, he found that he particularly enjoyed leadership and the challenge of creating new ways to motivate and inspire his team. A decade with Old Chicago led to management roles with Concept Restaurants (Jose Muldoons, since-shuttered The Ritz Grill) before the opportunity to open Cowboy Star captured his attention.
“Hospitality is where my passion bloomed,” Murphy shares. “I came on board with Cowboy Star on day one, and we’ve been growing the business ever since.”
Currently celebrating its 11th year, Cowboy Star is the kind of elevated neighborhood restaurant that continues to intrigue—even after a visit or two. Its menu boasts beautifully marbled beef from Snake River Farms in Idaho, Japanese A5 wagyu and fresh seafood dishes like U-12 Hokkaido scallops and sustainably sourced Patagonia salmon. The ambiance marries rustic charm with fine dining touches: Waldo Canyon reclaimed wood wraps the host stand and hallway leading to the in-house butcher shop, white tablecloths are ironed before every seating, and there are no televisions to encourage relaxed, hours-long meals if guests choose.
Murphy recalls Jon Weber, founder of Cowboy Star, comparing the steakhouse’s vibe to the actors of John Wayne’s era filming in the dirt and dust before going home to freshen up and head to a glamorous Hollywood party. “You see that play out through the property,” he says. “In lots of our steelwork, you can still see welding seams. Even some of the measurements never got erased when we were doing the build out. But then we have elegant marble countertops. It’s rugged yet sophisticated.”
For Murphy, who serves as owner and general manager, fostering a service-oriented environment is always top of mind. It’s a desire he’s maintained over the past few decades in the industry. Each day, he ensures his chefs and front-of-house teams have what they need to provide an unparalleled dining experience. Several other staff members have also worked at Cowboy Star since the beginning, including wine director Chris Jolles.
“I find joy in seeing my staff succeed,” Murphy says. “That comes in a multitude of ways—it can be financially, or when someone leaves a kind note on a check. I want them to take pride in where they work.”
Cowboy Star
5198 N. Nevada Ave., Suite 150
719.639.7440
cowboystarcs.com