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Mark Murphy

Marc Murphy

Son of a globetrotting diplomat, chef and restaurateur Marc Murphy started his career in some of the most highly esteemed kitchens in the world from Paris to Monte Carlo, and today, more than three decades later, is one of New York’s most celebrated chefs. He is a judge on Food Network’s top-rated shows, Chopped and Chopped Junior, and has appeared on Guy’s Grocery Games, Guy’s Ranch Kitchen, Beat Bobby Flay, The Today Show, Good Morning America, HSN and The Rachael Ray Show among others.

Today Murphy’s involvement in the industry moves beyond the kitchen. He served as the President of the Manhattan chapter of the New York State Restaurant Association from 2014 until 2018. Currently, he is a Food Council and Board Member of City Harvest, New York City’s largest food rescue organization; he sits on the Leadership Council for Share our Strength’s No Kid Hungry campaign; is an Ambassador for Braintrust, an online marketplace connecting certified educators with families for private tutoring to advocate for children with learning disabilities; and in 2012, Murphy joined the U.S. Department of State’s Diplomatic Culinary Partnership, where he took part in public diplomacy programs that engaged foreign audiences abroad as well as those visiting the United States. He serves as Chef Advisor for the organization’s new incarnation, The Culinary Diplomacy Project traveling to global destinations including Jordan and Belgium as a representative of American culture and cuisine. In March of 2022, Murphy joined Chef José Andrés and his organization, World Central Kitchen, in Przemyśl, Poland where he spent two months cooking for and feeding thousands of Ukrainian refugees as they crossed the border into Poland.

Murphy is the author of Season with Authority: Confident Home Cooking and in 2019 launched his debut podcast, Food 360 with Marc Murphy, produced by iHeartRadio. He resides in New York City with his wife and two children.

Mark Murphy - White Bean Puttanesca

White Bean Puttanesca

Growing up in Rome, Spaghetti alla Puttanesca has always been one of my favorite dishes. This side dish combines the briny, zesty, herbaceous flavors of a classic puttanesca balanced with white beans and escarole, making it the perfect dish to accompany almost any meat or fish.

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