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For a famous chef Marc Murphyfood is greater than a profession – it’s a technique to care for others. Murphy, who has made a name for himself through restaurants and appearances on shows reminiscent of Food Network Slicedis focused on creating opportunities for his team.
The food business is addictive – he explains – and this is due to outstanding people in this industry. “If you have a great CEO or COO and you want to give him a raise, but you only have one restaurant, there’s not much you can do,” he says. Shawn Walchef With California BBQ Media. “So you open another one and that way they can advance.”
This is one of the the explanation why Murphy has expanded his business to incorporate restaurants reminiscent of Foundation by Marc Murphy AND Porchetta sandwich shop, available at Citi Field. This development is not only about business – it is also about helping employees deal with their families and build their futures.
“There are great people in this industry,” he says. “That’s why I’m still here and that’s why I think most of us do it.”
Although Murphy hasn’t opened a latest restaurant full-time in a while, he has found a technique to stay connected to his culinary roots without the every day grind.
Every month he organizes a limited pop-up concept called March179 on Kitchen Studio MM event space in New York. The pop-up allows guests to enjoy a curated four-course prix fixe menu for $75. Guests flew in simply to experience the limited culinary event.
“It’s a beautiful thing,” Murphy says. “Three days a month we play at the restaurant and meet wonderful people. And when it’s over, we remember why we never want to open another restaurant again.”
It’s a good way for Murphy to remain connected with his customers without the stress of running a restaurant full-time, which suits him perfectly.
When not being converted into Marc179, MM Kitchen Studio is primarily used as an event space. However, Murphy has historically opposed closing his restaurants for special occasions. One memorable instance occurred when he was occupying space in the Time Warner building.
“My banquet server says, ‘They need to rent the building for a movie premiere because there’s a cinema upstairs.’ “I said, ‘No, we’re not doing that,'” he recalls.
Murphy’s banquet manager insisted it was a high-budget event. Negotiations continued and the offer increased to $120,000 before Murphy finally agreed. He realizes that some offers are too good to refuse.
Throughout, Murphy’s journey into the culinary world has been marked by a love of food, a commitment to the people he works with, and a healthy dose of humor and practicality. Ironically, this practicality led to his unconventional profession as a television personality on the Food Network.
“I did little things here, little things there,” he says. “And then Food Network used my space to make some videos. And then suddenly, I remember [my] my assistant at the time gave me a DVD and said, “Put this in your computer.” Watch this pilot. They want you to seem on a program called Sliced. This will attract people to the restaurant. Go do this show.”
“[Fifteen years later]“I still do it,” he says. “It’s great fun.”
Whether he’s hosting pop-ups or sharing stories from his days working full-time in a restaurant, Murphy remains a chef who loves his craft and the people around him.
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