Murphy-Marc
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Marc Murphy

Biography

Chef Marc Murphy, Owner and Executive Chef of Benchmarc Restaurants by Marc Murphy and Benchmarc Events by Marc Murphy

Ask Chef Marc Murphy where he grew up and he’ll re off a list of cosmopolitan destinations — Milan, Paris, Washington DC, Rome and Genoa. For some, growing up the son of a globetrotting diplomat might have been stressful, yet for Murphy, this dizzying list of hometowns served as an excellent education in French and Italian cuisine, and afforded him the luxury of learning from a young age just how much he loved the world of... READ MORE

Chef Marc Murphy, Owner and Executive Chef of Benchmarc Restaurants by Marc Murphy and Benchmarc Events by Marc Murphy

Ask Chef Marc Murphy where he grew up and he’ll re off a list of cosmopolitan destinations — Milan, Paris, Washington DC, Rome and Genoa. For some, growing up the son of a globetrotting diplomat might have been stressful, yet for Murphy, this dizzying list of hometowns served as an excellent education in French and Italian cuisine, and afforded him the luxury of learning from a young age just how much he loved the world of cooking and of restaurants. Since then, Murphy has logged more than 25 years in the restaurant business, working in some of the world’s most highly esteemed kitchens, including Le Miraville in Paris, Alain Ducasses’ Louis XV in Monte Carlo and Le Cirque in New York.

Today, he serves as the Owner & Executive Chef of Landmarc [Time Warner Center], Landmarc Tribeca Events and his catering arm Benchmarc Events by Marc Murphy. He is a judge on The Food Network’s top rated hit shows popular series Chopper and Chopped Junior. He serves as President of the Manhattan chapter of the New York State Restaurant Association, a board member and member of the Food Council for City Harvest and a member of the Leadership Council for Share our Strength’s No Kid Hungry campaign. From 2012 to 2017, Marc was a member of the U.S. Department of State’s Diplomatic Culinary Partnership, where he took part in public diplomacy programs abroad traveling to China, Turkey and twice to Italy. Marc is the Author of Season with Authority: Confident Home Cooking his debut cookbook which was released April 2015 and continues to be a top seller.

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What is your favorite NYC restaurant? And what is your go-to dish? Right now I have to say ABCv. It's amazing and i absolutely love every dish on that menu. What is your ultimate meal? I was born in Italy so I have to go with pasta, nice bottle of wine followed by a cheese course. What three things are always in your pantry? Great Olive Oil, my salt and pepper mix and capers If you weren't a chef, what would you be? an architect If you could cook with anyone, who would that be? winston churchill What’s your favorite NYCWFF memory? Anytime I get together with all the chopped judges is a fantastic time. Its nice to be with them and get to interact and meet all of the people who come out and support the festival as well as watch the show.

Ingredients:

2 tablespoons olive oil
8 ounces pancetta or thick bacon, diced
4 large eggs, at room temperature
1 cup (2 ½ ounces) freshly grated Parmigiano-Reggiano cheese
1 teaspoon freshly ground black pepper
Kosher salt
1 pound spaghetti

Directions:

In a large sauté pan, heat the oil over medium heat until shimmering. Add the pancetta and cook until it is browned and the fat has rendered, about 5 minutes. Reduce the heat to the lowest setting and keep warm.

In a large bowl, mix together the eggs, cheese, and pepper until uniform.

Fill a large pot with water and add enough salt so the water tastes like seawater, and bring to a boil. Add the pasta and cook according to the directions on the package until al dente. Drain and transfer to the bowl with the egg mixture and add the pancetta, along with all the fat from the pan. Toss with the egg and cheese mixture and the pancetta until the eggs are cooked and the pasta is coated and creamy, about 1 minute. Serve immediately.