Ireland's economy is booming - it has been the fastest growing economy in the eurozone for three years, a title it looks set to keep this year as well.
This means many sectors, from restaurants to tech, cannot find all the skilled workers they need in a country of just 4.7m people.
Mrs Murphy talks about the restaurant sector creating a blueprint for other sectors of Ireland's economy, helping them to look to asylum-seekers for the skills that businesses badly need.
"We want to start writing the blueprint and roll these dinners out through Ireland - it could be chefs, but it could be carpenters, woodworkers."
In each case, Mrs Murphy sees the dinners as a way to "showcase their skills and giving them the opportunities of a job, training, and a way into Irish society".
There are thought to be just under 8,000 asylum-seekers in Ireland, who receive €21.60 a week and their food and shelter.
In 2014, 37 per cent of people in direct provision had been there for five years or more.
They are also, for the moment, unable to work - Ireland is the only EU country with this absolute prohibition, although there are indications that this policy might change.
The UK permits refugees to ask for permission to work after a year; in the other EU countries, the period is capped at nine months. Germany and Belgium grant permission after three and six months respectively.
"They'll be in employment pretty much as soon as we get the get-go," she says. "I've already got chefs on the south coast, in Waterford, looking into hiring those three guys."
Syria is the "wheat crescent," says Mrs Murphy. "That's where all the wheat comes from, the deluxe of the deluxe.
"This isn't some hipster alternative - these guys know real food."
The four restaurant chefs have raised funds for three scholarships, to put refugees through a restaurant and hospitality qualification at Galway Mayo Institute of Technology (GMIT).
"They are fabulous, wonderful people, and they may not have worked in a while, or may not be aware of Irish food legislation, EU safety legislation, European cuisine," says Cáit Noone, who is vice-president of GMIT and head of its Galway International Hotel School.