Star Kitchen: Marc Murphy

Chopped judge Marc Murphy shows Food Network Magazine his Hamptons beach-house kitchen. Photographs by Rick Lew.

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Photo By: Rick Lew

Photo By: Rick Lew

Photo By: Rick Lew

Photo By: Rick Lew

Photo By: Rick Lew

Photo By: Rick Lew

Marc Murphy's Kitchen

Chef Marc Murphy spends many nights tucked away in the kitchens of his four New York City restaurants, so he had one goal while he and his wife, Pamela, were designing their oceanfront summer home in the Hamptons: a house without a kitchen. That is, he didn't want a totally separate cooking space. "People always hang out in the kitchen and not the living room," the frequent Chopped judge says. "So here, I wanted the kitchen to be in the living room." The result is one big room (all white, at his wife's insistence), with only a long island separating the chef from a great room that looks out over the Atlantic Ocean, 50 yards away.

Extra-Deep Sink

Marc entertains a lot, so he put in a super-deep sink to make it easier to wash his oversize restaurant cookware. The countertop extends over the sink to reduce spillage.

Whitewashed Counters

Originally, Marc wanted a stainless steel restaurant-style top on the island, but Pamela overruled him and they opted for white Corian to match the light, summery feel of the kitchen.

Noiseless Drawers

Marc's SieMatic drawers close almost silently. He keeps industrial-grade cooking utensils inside.

Self-Serve Bar

The chef created a cocktail area where guests can hang out, away from the middle of the kitchen. There's a liquor cabinet here, and a wine fridge and ice machine under the island. Plus, he has two 600-bottle wine cellars downstairs.

Hidden Grill

This six-foot grill is the same one Marc uses at one of his restaurants. It's big enough to make food for a crowd, and when he's not using it, he can flip the hinged door down to cover the whole thing.

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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.