Chef Jayson DeMarco

Chef Jayson DeMarco has launched an impressive career at many of the great hotels, resorts and restaurants in America. Chef Demarco has become known for providing his guests with delicious contemporary cuisine presented in his own unique and creative style.

Chef DeMarco searches to find better and trendy concepts in dinning, while still understanding the roots of cooking. His main inspiration was watching his mother prepare authentic Italian dishes as a child. Growing up in an Italian family owned meat market, chef jay’s influence was watching his grandfather make homemade sausages, supersatta, headheese in a ‘old time butcher shop of the 40’s. The use of fresh cheese, polenta, tripe, cured meats and fresh pasta influenced him to always use the best cuisine. During high school chef Jay worked at many well known area restaurants such as Maine fish Market, and The Concorde under well known Chef Marsal. In early 1989 Chef DeMarco’s first real cooking began working outside Hartford, CT when Chef DeMarco worked for Helmsly hotels as a broiler cook, and briefly at The Windsor Park Bistro.

In 1994, Chef DeMarco accepted the position of Executive Sous Chef at the exclusive Harbor Island Club in south Tampa, cooking for such names as Pete Sampras, Monica Seles and John F. Kennedy Jr.

In the summer of 1997 Chef then embarked on a European apprentice “tour de force” which opened his eyes to the foods of Spain, France, London, Germany, Holland and Italy. Chef DeMarco developed his skills for his first Executive Chef position in Hartford, CT at the very haunted Jonathan Pasco’s restaurant in 1999.

In 2002, Chef DeMarco was hired by Starwood Hotels at the Sheraton Colonial in Wakefield, MA. He then later transferred to the Sheraton Nashua as Executive Chef. At the Sheraton Nashua, Chef DeMarco and his team hosted the Democratic Primaries in 2004 at the Granite Bistro. In late 2006, Chef DeMarco was hired by Dolce International to reinvent The Bistro 44. In the short time he has at Dolce International, Chef DeMarco’s passion for giving the best has been noticed by many throughout Bedford and beyond Boston. In addition to being Executive Chef, he is very active with the American Culinary Federation, Le Chaine des Rotisseurs and currently serves on the Board of Directors of the Massachusetts Restaurant Association.

Chef DeMarco enjoys spending his free time with his sons, Patrick and Christian. He is a giant fan of Formula 1 Racing and playing golf.