Star Kitchen: Marc Murphy's Beach Home

Marc Murphy’s home kitchen is the perfect place to cook up a big family feast.

Take A Look Around

Marc Murphy’s entertaining style is straight out of Italy. The Chopped judge was born in Milan, then lived in Genoa and Rome in his teens when he was honing his cooking skills. To this day, his time there influences how he preps and enjoys meals: He keeps the ingredients simple — and the guest list wide open. “I’m usually cooking for 20 to 30 people,” he says. “But it’s easy to cook for a big group when you let the ingredients speak for themselves.” He also has a kitchen built for the task. When he and his wife, Pam, designed this space in their Bridgehampton, NY, home, they included an oversize island for serious storage and a hidden pantry for extra equipment. Marc and Pam are famous for their welcoming, laid-back style, and this house has become their friends’ favorite place to be on summer weekends in the Hamptons. Of course, most people end up right here in the kitchen instead of in the big comfortable living room just a few feet away. “This is where the party happens,” Pam says.

Photography by Steve Giralt

Nearby Garden

These glass doors lead to an herb and vegetable garden where Marc can pick basil, rosemary, cilantro or lettuce.

Strong Counters

Marc and Pam picked sturdy Corian for their countertops, which can stand up to tons of wear and tear. “You just can’t kill it,” Pam jokes.

Hidden Appliances

Behind the tiled wall is a nook for extra appliances, including a large freezer, two wine refrigerators and a Vitamix.

Super Storage

Marc stashes his huge collection of kitchenware in the cabinets under the island. He keeps pots and pans near the stove, and large platters in the front so guests can help plate the food.

Next Up

At Home with Marc Murphy

The Chopped judge invited Food Network Magazine to his Hamptons beachfront house.

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.