Michael Chiarello Bio

Michael Chiarello is an award-winning chef and owner of critically acclaimed Bottega restaurant in the Napa Valley. He made his mark by combining his Southern Italian roots with the distinctive hallmarks of Napa Valley living. From his earliest childhood experiences – created around his mother’s California kitchen with his extended Italian family of butchers, cheese makers and ranchers – Michael dreamed of becoming a chef one day. Decades later, he has realized his dream – and much more.

Upon graduating from the Culinary Institute of America (CIA), Michael began to shape his career into what he would become: an acclaimed chef, a highly rated vintner, culinary and lifestyle trends pioneer, noted author, and an Emmy®-winning television host on Food Network and Cooking Channel. Throughout his achievements, he incorporates his passion for seasonal, sustainable living – and the artisan purveyors who make it possible – into his endeavors. His unique perspective on good food and healthy living, spiced with a dose of Old World charm, inspires friends and family to create meaningful memories around the table. His passion for a food-centric life is shared with his fans, restaurant guests, television viewers and Napa Valley visitors alike.

Michael was named Chef of the Year by Food & Wine magazine in 1985, just three years after graduating from the CIA. He received the CIA’s Chef of the Year Award in 1995 and was named CIA’s 2011 Alumni of the Year. Michael’s books have received awards and nominations from both IACP and James Beard Foundation. In the mid-90s, his specialty food innovations earned his olive oil business, Consorzio Flavored Oils, the Best Product Line Award at the International Fancy Food Show. After turning his enthusiasm for sustainability to his own vineyards in 1999, he created Chiarello Family Vineyards, and his small-production wines are consistently high-scoring. And since 2000, Michael has been the tastemaker behind the NapaStyle retail line of artisanal foods, kitchenware and home decor.

Michael has been a national television host of his own shows for more than a decade on PBS, Food Network and Cooking Channel, and he has appeared on the highest-rated food competition shows on television, as well. His Emmy Award®-winning show, Easy Entertaining with Michael Chiarello, began in 2003 and still airs daily. In 2009 he took second place as a finalist on Bravo’s inaugural Top Chef Masters, and he has appeared as a judge on Top Chef and Top Chef Masters. In the fall of 2011, he will join another highly rated cooking show, The Next Iron Chef, also on Food Network. A popular celebrity guest chef, Michael is a regular contributor to NBC’s The Today Show, CBS’ The Early Show, Martha Stewart Living Radio, Regis & Kelly and the San Francisco Chronicle’s “Inside Scoop Voices” column. Michael lives among his Napa Valley vineyards with his wife and children.

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Marc Murphy Bio

Ask Chef Marc Murphy where he grew up and he'll fire off a list of cosmopolitan destinations — Milan, Paris, Villefranche, Washington, D.C., 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 racecar driver, Marc followed his brother to the Institute of Culinary Education. After 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, Marc flew to Paris and landed a position at the one-star Le Miraville, where he stayed for one-and-a-half years. Afterward, he staged at the famed Louis XV in Monte Carlo, where Executive Chef Alain Ducasse was so impressed with Marc's skills that he personally made arrangements for him to work with Sylvain Portay at Le Cirque once he returned to the States. Marc 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 Marc to serve as executive chef. After receiving critical acclaim, including a two-star review from The New York Times, Marc headed uptown to serve as executive chef of La Fourchette, where NYT 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 Marc 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, Marc 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 Marc was given the opportunity to open another Landmarc restaurant in the pres­tigious Time Warner Center, where he brought his bistro-style cuisine midtown. In October 2013 Marc opened Kingside at the Viceroy New York hotel on New York's iconic West 57th Street, serving his interpretation of New American cuisine. Marc's restaurants now fall under the Benchmarc Restaurants by Marc Murphy name, where he acts as executive chef and owner. In addition to the restaurants, Marc 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 Marc's involvement in the industry moves beyond the restaurants as well, with a regular role as a judge on Food Network's top-rated hit Chopped as well as appearances on other hit series such as Guy's Grocery Games, Beat Bobby Flay and Worst Cooks in America. Marc also appears on The Rachael Ray Show and The Today Show, among others. He is the president of the Manhattan chapter of the New York State Restaurant Association, a board member of City Harvest, Culintro and Passport NYC at the 92nd Street Y Culinary Camp, as well as a member of the Food + Finance High School's Industry Advisory Board, a member of the Leadership Council for Share our Strength's No Kid Hungry campaign and the national spokesperson for Share Our Strength's Dine Out For No Kid Hungry. In 2012 Marc joined the U.S. Department of State's Diplomatic Culinary Partnership, where he takes part in public diplomacy programs that engage foreign audiences abroad as well as those visiting the United States. Marc's debut cookbook, Season with Authority: Confident Home Cooking, was released by Houghton Mifflin Harcourt in April 2015.

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The Pioneer Woman

9:30am | 8:30c

The Pioneer Woman

1:30pm | 12:30c

Chopped

2pm | 1c

Chopped

3pm | 2c

Chopped

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Chopped

5pm | 4c

Chopped

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Chopped

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Chopped

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Chopped

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Chopped

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Chopped

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Chopped

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