PHOTOS: How a Chef Does Sundance
It's off to the Sundance Film Festival in Park City, Utah, for N.Y.C.-based chef Marc Murphy, who fuels up with hot tea and a copy of the Wall Street Journal for his lengthy flight.
And we're here! You can take the boy out of the kitchen, but, as it turns out, Murphy is "always cooking when out," as he shares from a local spot.
It's a place where Elsa and Anna might feel at home: the very frozen champagne ice castle at the St. Regis Deer Valley hotel.
AND ... ACTION!
The work never ends: While chilling out, Murphy also makes time for an on-location cooking segment with E! reporter Arlene Santana.
ON THE ROCKS
What better way to stay warm than with a stiff drink? The chef heads to the High West Distillery amp Saloon for a glass of local whiskey.
"Getting ready to cook up some of my pasta from Landmarc," Murphy says of an on-the-fly cooking session featuring favorites from his N.Y.C. restaurant.
What do you do when you're landlocked? Order up some sashimi, flown in just for the fest.
Sure there are plenty of A-listers in town, but Murphy prefers "hanging with local celebrities." You know, like this bear statue.
Murphy's hotel room view gives us a very cool postcard vibe – not to mention total FOMO.
CHEERS TO THAT
We'll have what he's having! "Sexiest chef, sexiest glass at Riverhorse on Main," he shares of his cool cocktail.
But seriously: Were s'mores included?
It's not all about the food for Murphy, as he proves during a late-night trip into town for a premiere.
He's "up in the air!" After taking a culinary tour of Park City, Murphy heads back to N.Y.C.