Ask Chef Marc Murphy where he grew up and he’ll fire off a list of cosmopolitan destinations — Milan, Paris, Villefranche, Washington DC, Rome and Genoa — “and that’s before I turned 12,” he’ll explain.

This dizzying list of hometowns served as an excellent education in French and Italian cuisine, though as a teenager this was not his first passion. When the reality hit that he didn’t have the funds to become a professional race car driver, Murphy followed his brother to the Institute of Culinary Education. Following graduation, he apprenticed at restaurants in France and Italy before returning to New York where he landed a job as a line cook at Terrance Brennan’s Prix Fixe. He stayed there for almost two years, working his way through every station in the kitchen and forging a professional bond with Brennan’s Sous Chefs Joseph Fortunato and David Pasternak.

Eager to return to Europe, Murphy flew to Paris and landed a position at the one-star Le Miraville, where he stayed for one and a half years. Afterwards, he staged at the famed Louis XV in Monte Carlo, where Executive Chef Alain Ducasse was so impressed with Murphy’s skills that he personally made arrangements for him to work with Sylvain Portay at Le Cirque once he returned to the States. Murphy still considers Portay to be his greatest teacher. “Sylvain was above all concerned with coaxing out the most vibrant, interesting flavors any ingredient had to offer, yet he insisted on minimal manipulation,” he recalls. Following Le Cirque, Fortunato tapped him to work as a Sous Chef at Layla, Drew Nieporent’s Middle Eastern fantasy in Tribeca, where he met consultant Georges Masraff. When Masraff joined forces to open Cellar in the Sky at Windows on the World, he recruited Murphy to serve as Executive Chef. After receiving critical acclaim, including a two-star review from the New York Times, Murphy headed uptown to serve as Executive Chef of La Fourchette where the Times’ critic Ruth Reichl awarded him another glowing two-star review, citing his “open desire to transform food [so that] in his hands, even a simple green salad ... Looks like a ruffled hat in a painting by Renoir.”

In March 2004, Murphy opened his first solo enterprise with Landmarc [Tribeca], which won rave reviews both for its eclectic French and Italian menu as well as its highly untraditional wine list. Following its success, Murphy opened Ditch Plains in the West Village in 2006 serving casual, beach-style cuisine such as lobster rolls, fish tacos and the infamous ditch dog as well as other comfort food favorites. In 2007, Murphy was given the opportunity to open another Landmarc restaurant in the prestigious Time Warner Center where he brought his bistro-style cuisine midtown. In addition to the restaurants, Murphy also heads up the company’s catering division, Benchmarc Events by Marc Murphy, where his signature style of accessible contemporary cuisine transcends the boundaries of what is offered in his restaurant locations.

Today, Murphy’s involvement in the industry moves beyond the restaurants as well, with a regular role as a judge on The Food Network’s highest rated hits, CHOPPED and CHOPPED JUNIOR as well as appearances on CHOPPED AFTER HOURS, GUYS’S GROCERY GAMES, BEAT BOBBY FLAY, WORST COOKS IN AMERICA, THE KITCHEN, THE BEST THING I EVER ATE, THE RACHAEL RAY SHOW, GOOD MORNING AMERICA, THE TODAY SHOW and HSN among others. He served as the President of the Manhattan chapter of the New York State Restaurant Association until 2018. He is both a Food Council & Board Member of City Harvest, the world’s first food rescue organization. Murphy also sits on the Leadership Council for Share our Strength’s No Kid Hungry campaign. In 2012, Marc joined the U.S. Department of State’s Diplomatic Culinary Partnership, where he took part in public diplomacy programs that engaged foreign audiences abroad as well as those visiting the United States. He traveled to Italy numerous times, China and Turkey as part of program. He continues that work currently through the Culinary Diplomacy Project traveling to destinations around the world as a representative of American culture and cuisine.

Marc is the author of Season with Authority: Confident Home Cooking and in June 2019 launched his hosting duties with his debut podcast, Food 360 with Marc Murphy produced by iHeartRadio.

30 Things You MIGHT NOT Know About MARC

1. I never complain about anything, ever.
2. French and English are my first languages. I also speak fluent Italian and Spanish.
3. I was a clown on the Achille Lauro when I was 16. Yes, you read that right.
4. I didn’t go to college.
5. If I wasn’t severely dyslexic, I might have been an architect.
6. I drink at least six cups of tea a day. I always need caffeine.
7. I don’t believe in moisturizer and only use it because my wife tells me to.
8. My last meal would be a big bowl of carbonara, made by me.
9. I’m a dual citizen of the US and France.
10. When I was between jobs in the 90s, I assisted choreographer Jerome Robbins while he was putting together the Jerome Robbins Retrospective at New York City Ballet.
11. I built Landmarc [Tribeca] almost entirely by myself.
12. I can’t talk about my kids without getting weepy.
13. I have incredible amounts of energy, but when I’m tired, I can fall asleep anywhere, anytime, in seconds.
14. My favorite mode of transportation is a motorcycle or Vespa.
15. I was the Executive Chef of Cellar in the Sky at Windows in the World Trade Center after the first bombing.
16. I used to dislike okra, but I’ve learned to like it.
17. I don’t have any tattoos.
18. I always wear shorts to the beach and change into my bathing suit when I get there. It makes people crazy.
19. I can’t spell. At all.
20. Prince Albert of Monaco was my babysitter in the late seventies.
21. I love the opera, the ballet, classical music, and hip hop equally.
22. I have no patience for The Real Housewives of Anywhere.
23. I love being invited to other people’s houses for dinner, but no one ever really asks me.
24. My wife is my greatest inspiration. And she didn’t make me write that.
25. I started drinking espresso late in the game but I now have at least one a day.
26. I believe good scotch should be served with one ice cube.
27. My parents live in Monte Carlo. Who does that?
28. I’ve only been to Los Angeles a few times in my life. My wife wants to move there.
29. I don’t think any meal can truly be enjoyed without good wine and good company.
30. I believe that no one in our company works for me — they all work with me. And I couldn’t do any of what I do without each and every one of them.