Over the past 10 years, Marc Murphy has turned a single restaurant into a multimillion-dollar foodservice company. Murphy is a graduate of The Institute of Culinary Education in New York City and apprenticed at restaurants in France and Italy before working in some of New York’s finest restaurants. In 2004 he opened his own restaurant, Landmarc, a French bistro, in New York City’s Tribeca neighborhood. He drew inspiration from closer to the city with his second concept, Ditch ...

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