Marc Murphy has made a name for himself on the culinary stage with his acclaimed restaurants (including Landmarc and Ditch Plains), as well as his ongoing role as judge on the Food Network show Chopped. In October 2013, the executive chef and restaurateur continued to see his empire grow with the opening of his first new restaurant in 5 years—Kingside at the Viceroy New York “With this project, I wanted to create something totally different from what I've been doing at Landmarc and Ditch Plains,” says chef Murphy. “I curated a new American menu with simple dishes and big flavors. I'm also excited about partnering with Gerber Group and having their incredible beverage program to compliment the menu. And of course, I always want to create an atmosphere where guests can feel comfortable and experience great food, as well as amazing cocktails and wine in a beautiful setting.”
With so many different and varied parts to his career, chef Murphy is clearly wearing many ‘Toques’. So, what are his favorite aspects of the job? “All of the above! I love every aspect of what I do, from working with an amazing group of people, to creating dishes and running all my restaurants. I'm lucky I'm involved in a variety of activities and organizations so each day is different which keeps it very exciting,” says chef Murphy. “But if there was anything I could avoid, it would be baking as you really have to be much more precise with measurements.”
Working with different chefs and on Chopped and with a stellar team at his restaurants, chef Murphy has many role models and culinary inspirations to pick from, but does admit to being a huge fan of chef Alain Ducasse in particular. “I actually staged for him early in my career at Louis XV in Monte Carlo and to this day I love his food and his style of cooking,” chef Murphy discloses.
Despite chef Murphy’s television, restaurant and most important of all family commitments (he is a father of two), he still somehow finds plenty of time for exercise during his week. “I usually exercise about four times a week. I do an hour of cardio and then some lighter weight lifting and stretching. I also walk everywhere I can throughout the city and always take the stairs,” he says. In fact, he was due to participate in the 2013 marathon but had to pull out at the last minute due to injury.
And, just in case all the above wasn’t enough to keep him busy, chef Murphy will be participating in Hale & Hearty’s 'Chef Series' - where top NYC Chefs create a limited-edition soup—with 10% of proceeds going to a charity of their choice. Chef Murphy’s soup is Beef Barley with Mushrooms and Kale, with sales going to City Harvest. This soup will be available in all Hale and Hearty locations from January 27 to February 7.
It sounds to us like Marc is doing an excellent job on all fronts but are there certain foods that need to be “chopped” from his daily food intake? Taking over the role of judge, is nutritionist Elyse Sosin, RD, who analysed chef Murphy’s diary and gave her verdict.