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For the famous boss Marc Murphyfood is more than a career – it's a way to care for others. Murphy, who built a name for himself through restaurants and appearances on shows like Food Network Shreddedis driven to create opportunities for his team.
The food business is dependent, he explains, and that's because of the prominent people in the industry. “If you have a great GM or COO and you want to give them a raise, but you only have one restaurant, there's not much you can do,” he says. Shawn Walchef e Cali BBQ Media. “So you open another one and that way they can move up.”
That's part of the reason Murphy's has expanded his operation to include restaurants such as The Mainstay by Marc Murphy AND Porchetta Sandwich Shop, available at Citi Field. This growth isn't just about business—it's about helping employees care for 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.”
Although he hasn't opened a new restaurant full-time in some time, Murphy has found a way to stay connected to his culinary roots without the daily grind.
Each month, he hosts a limited-run pop-up concept called Marc179 IN Studio Kitchen MM event space in NYC. The pop-up allows guests to enjoy a curated four-course prix fixe menu for $75. Guests have flown in just to experience the limited dining event.
“It's a beautiful thing,” Murphy says. “We play restaurant three days a month and meet great people. And after it's over, we remind ourselves why we never want to open another restaurant.”
It's a fun way for Murphy to stay in touch with his customers without the pressures of running a full-time restaurant, a balance that suits him perfectly.
When not transformed into Marc179, MM Kitchen Studio is primarily used as an event space. However, Murphy has historically opposed closing his restaurants for special occasions. A memorable occasion occurred when he held a space in the Time Warner building.
“My banquet person says, 'They want to rent the building out for a movie opening because there's a theater upstairs.' I said, no, we don't do that,” he recalls.
Murphy's banquet manager insisted it was a big-budget event. Negotiations continued, with the offer climbing to $120,000 before Murphy finally accepted. He understands that some offers are too good to refuse.
Through it all, Murphy's journey into the culinary world has been marked by a love of food, a dedication to the people he works with, and a healthy dose of humor and practicality. Ironically, that practicality led to his unconventional career as a TV personality on the Food Network.
“I kept doing little things here, little things there,” he says. “And then the Food Network used my space to shoot some stuff. And then all of a sudden, I remember (my) assistant at the time giving me a DVD and saying, 'Put it in the computer. Watch this pilot. They want call to be on the show Shredded. It will bring people to restaurants. You go do that show.'”
“(Fifteen years later), I'm still doing it,” he says. “It's a lot of fun.”
Whether hosting pop-ups or recounting stories from his full-time restaurant days, Murphy remains a chef with a heart for his craft and those around him.
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