[VIDEO] Chef Marc Murphy (of Food Network's "Chopped") Goes Back To Culinary School

Meet Marc Murphy, the Food Network mainstay whose approachable cooking and community-first ethos have shaped kitchens across the country.

In the below video, we tasked him with returning to ICE to teach three recent grads one of his favorite recipes — and he didn’t disappoint. Along the way, he shared smart insights to leveraging one’s formal culinary training (and the types of people and culinary enthusiasts who might be right for careers in food).

Watch the video, then scroll for Chef Marc’s take on navigating the food biz, a bit of his back story, and a fun Q&A. 

Chef Marc’s Deep Cuts on the Culinary World

On set, Chef Marc made us laugh and made us think. Below are a few of his wisest nuggets.

On the subject of “Who makes an ideal culinary school student”...
“For someone like me who was terrible in school, it was great. I could work with my hands, I could create things, I could make people smile.”

On the topic of formal (vs “on the job”) culinary training…
“I think the great thing about a cooking school like ICE is that it prepares you to go out into the world … That knowledge, you’re going to take it with you for the rest of your life. You’re going to be able to use it in so many ways.”

To the issue of career possibilities… 
“There’s so many other industries now. There are people that are food stylists, and it’s great if they have a culinary background. There’s [food writing], there’s bloggers.”

As to his time on “Chopped”... 
“I had opened a couple restaurants, and I had a person who worked for me, and they showed me a pilot of a show they were going to do for the Food Network called "Chopped." They asked me if I wanted to be one of the judges on it … I figured if [I would] go do that it would help fill up the restaurant … That was about 17 years ago, and we’ve been making that show ever since.”

Asked if he’s happy that he chose a culinary career…
“I kind of feel like this career chose me because putting a good meal in front of someone — there’s nothing more gratifying.”

A Bit of Background on Chef Marc Before LandMarc

Before he launched celebrated restaurants across New York City; before he became a fixture on Food Network’s "Chopped;" and before he opened his Tribeca studio to the public three nights a month, Marc Murphy was a teenager with a dream of becoming a race car driver and no clear path to get there.

“School for me was mostly like a jail sentence,” he says. “But then I moved to New York, crashed on my brother’s couch, and started cooking dinner for his friends every night.”

When his brother suggested culinary school, Murphy didn’t hesitate. He enrolled at what was then Peter Kump’s New York Cooking School, now known as ICE, and instantly found his calling.

Murphy’s culinary roots run deep, shaped by an upbringing across Milan, Paris and Rome. 

“I learned how to eat first,” he says. “I was lucky enough to be well-fed. I knew what things were supposed to taste like.” 

That innate sense of flavor, honed around European tables and reinforced with hands-on kitchen experience, became the foundation of a career that has spanned more than three decades, multiple restaurants, a cookbook, and millions of TV viewers.

After graduating from ICE, Murphy cut his teeth in professional kitchens, starting as a line cook at Prix Fixe and apprenticing in Europe. Along the way, he learned a crucial lesson that guides his work to this day: every kitchen does things differently. 

“They showed you everything once,” he says. “But it prepared me for the real world. It gave me the confidence to go and figure it out.”

Figure it out he did. In 2004, Murphy opened Landmarc in Tribeca, followed by Ditch Plains, Kingside, and several other restaurants that helped define New York dining in the early aughts. 

Today, he operates MM Kitchen Studio, a private event space that transforms into Marc179, a monthly three-night pop-up that offers a four-course seasonal menu at an accessible price point. 

“We play restaurant three days a month,” he says. “It’s a lot of fun. People come in, say hi, and have a great meal.”

Outside the kitchen, Murphy has found creative outlets in media, philanthropy, and product development. In addition to his long tenure as a judge on "Chopped," he’s appeared on "Guy’s Grocery Games," "Tournament of Champions," and his podcast, Food 360. He also co-produces an olive oil line, Umbrian Gold, with his brother in Italy, and maintains a partnership with Burlap & Barrel for a signature spice blend.

Yet for all his culinary and media success, Murphy remains deeply committed to service. He serves on the board at City Harvest and is a member of the leadership council for Share Our Strength’s No Kid Hungry campaign.

His passion for food, community, and mentorship is rooted in the lessons he learned at ICE. 

“It gave me a base, technique, discipline, and a sense of how kitchens work,” he says. 

And while the programs have evolved since he attended, that real-world training remains ICE’s hallmark. “I always tell young cooks: before you jump in, go stand in a professional kitchen. You have to love this to do it well.”

Whether cooking carbonara, hosting a pop-up, or mentoring the next generation of chefs, Murphy keeps his approach simple: let the ingredients shine, don’t overthink it, and always make sure the food tastes good. 

“Cooking’s not brain surgery,” he says with a laugh. “If you screw up, you just try again.”

Below is a conversation we recently had with Murphy.

* The following interview has been condensed and edited for clarity.

Tell Us More, Chef Marc

ICE: What do you consider to be your biggest professional achievement?

Marc Murphy: One of my proudest professional achievements is building a career that allows me to do what I love — cook, connect with people, and explore the world through food. Founding Landmarc in 2004 and expanding into Ditch Plains, Kingside, and beyond marked major milestones.

Being a longtime judge on "Chopped," launching MM Kitchen Studio, and producing Umbrian Gold olive oil with my brother have been incredible highlights as well.

I’m also deeply proud of my work with organizations like City Harvest, Share Our Strength, Culinary Diplomacy, and World Central Kitchen, where I’ve been able to give back through food and service.

ICE: Can you describe your creative process?

MM: It starts with the freshest ingredients and a clear goal: coaxing vibrant, honest flavors with minimal tinkering. My approach is shaped by mentors like Sylvain Portay, who believed less is more.

ICE: To what factors do you attribute your success?

MM: Hard work, curiosity, and foundational training — especially my time at ICE and growing up in Europe — prepared me.

ICE: What does a typical day look like for you?

MM: A typical day could mean testing recipes for MM Kitchen Studio, judging on "Chopped," or planning an upcoming pop-up at Marc179. No two days are alike.

ICE: When did you realize you had a passion for food?

MM: My passion took root in a global upbringing across Milan, Paris and Rome. By high school, I was hooked — then at ICE I knew I had found my path.

ICE: What made culinary school feel like the right move for you, and did you learn anything there that helped you kick start your career?

MM: I followed my brother to culinary school after realizing I wouldn’t become a race car driver. It felt like the start of something real … [It] taught me consistency. Starting as a line cook at Prix Fixe and apprenticing in Europe taught me that discipline in the kitchen is everything.

I’ll never forget staging in Europe — working with Alain Ducasse in Monaco and being invited to Le Cirque by Sylvain Portay. Those moments still inform my work today.

ICE: Is there a specific culinary school skill that you still use today?

MM: Always taste as you go, respect ingredients, and be disciplined. That mantra still holds true.

ICE: Who or what inspires you?

MM: Travel — especially Europe — and moments with family and mentors like Sylvain Portay have all shaped my culinary view.

ICE: Let’s talk Sylvain. How did he mentor you, and how do you pass it on?

MM: [He] showed me how to let ingredients shine. Today, I try to pass that on to everyone I teach or work with.

ICE: What would you say to people looking to follow a career path similar to yours?

MM: Choose a [culinary] school with strong technical training. Know your kitchen basics before branching out … Stay curious, embrace hard work, and learn from everyone around you — mentors, peers, and even dishwashers. That foundation carries you forward.

ICE: When you think of ICE, what’s the first word that pops into your mind?

MM: Grounding. ICE gave me a rock-solid culinary base, paired with discipline and technical skills that still guide me.

ICE: Is there anything we haven’t discussed that you’d like to share?

MM: Food is culture, history, and connection. Embrace that, and you’re already cooking well.

Quickfire Q&A with “Chopped” Judge Marc Murphy

Favorite kitchen tool? Immersion blender.

Salty or sweet? Salty.

Favorite food holiday? Thanksgiving.

Favorite food city? New York or Paris.

Cook, Bake, Eat — in order of preference? Cook. Eat. Bake

Most frequently used non-pantry essential ingredient? Olive oil, usually Umbrian Gold.

Guilty pleasure food? Carbonara — made by me, of course.

Food you’ve tried to love but just can’t? Okra … it never won me over.

* Experience varies by student, with outcomes contingent on factors including graduate aptitude, job market, place of residence and work history, among others.