Chef Jayson Demarco is the executive chef of Bistro 44 in Bedford, Massachusetts. Chef DeMarco is also the star of his own local television show “Cooking with Chef Jayson DeMarco” in the metro west area of Boston and will soon be heading off to Chantilly, France to cook and film with Michelin Star chef Alain Montigny.
Jayson has become known for providing his guests with delicious contemporary cuisine presented in his own unique and creative style. Chef DeMarco’s cooking is a simple and non pretentious method of cooking, and he rarely uses more than five to six ingredients on a plate. “I let the food do the talking. I just help it along with a little loving.” Chef DeMarco searches for trendy concepts in dining, while still understanding the roots of cooking.
Watermelon and Goat Cheese
Jayson's main inspiration came from watching his mother prepare authentic Italian dishes as a child. Growing up in an Italian family owned meat market, Chef DeMarco’s influence was watching his grandfather make homemade sausages, supersatta, head cheese in a ‘old time Italian butcher shop of the 40’s. The use of fresh cheese, polenta, tripe, cured meats and fresh pasta influenced him to always use only the best cuisine. “My philosophy is simple, start with the very best ingredients and you cannot go wrong, whether it’s Manni olive oil, volcanic salts, imported Iberico hams from Spain, or local fresh Atlantic seafood, “Don’t sacrifice quality for any financial gain in this business, the good customers will know and they will not come back.”
Jayson's Beef Tataki
In addition to his executive chef duties at Bistro 44, Jayson is also very active with the American Culinary Federation, Le Chaine des Rotisseurs and currently serves on the Board of Directors of the Massachusetts Restaurant Association.
Here is Food Fashionista's Exclusive Interview with chef Jayson DeMarco:
Where were you born?
Springfield Massachusetts
Where do you live or spend most of your time now?
North Boston
I love spending time with my two boys, Patrick and Christian.
I also enjoy playing
tennis, golfing and following Formula 1 racing.
West Palm Beach, Portland, Maine and Barcelona, Spain
What are your favorite restaurants?
The Ocean
house –
Per Se –
KO Prime –
Peter
Luger –
Misen Place- Tampa
Ruth Chris -
(I know
it’s a chain, but they do it right there)
Green Tea
& Pepper Clove cured Salmon (this week anyway) What is your least favorite dish to
prepare? Anything with
cooked cauliflower What is your favorite
drink/cocktail? Parrot bay
and Pineapple juice What are three things that everyone
should have in their kitchen? Wusthof chef’s
knife, coffee grinder, and “manni”extra virgin olive oil Do you eat junk/fast food? If so,
what is your favorite? Fried
whole belly clams from Browns at Hampton Beach and anything from LaTeinda.com To be a Formula 1 race car driver. What was the most memorable meal
you ever had? Too many Who is your favorite singer or
singing group? Akon, Ja
rule, the Prodigy, Daughtry, Easy –E, Snoop Dog, Shania Twain. Do you follow fashion? If so, who
is your favorite designer? Anything
made by Lacoste, Puma, Hugo Boss, Ralph Lauren and Diesel When you are not in your Chef’s
clothing, what is the typical Jayson DeMarco outfit? Puma Scuderia Ferrari jacket Lacoste polo shirt Torn Ralph Lauren Jeans Prada Glasses Johnson
& Murphy shoes or puma Jacques Lemans F-1 watch Where do you see yourself in 10
years? Still cooking and watching my sons play lacrosse and soccer. What are your words of advice for
aspiring chefs? Never
think you know it all, surround yourself with the very best personnel, books,
ingredients, friends and family. Who is your hero? It’s a
toss up between Kimi Raikkonen, and “Big Pappi” David Ortiz What is something that would
surprise people to know about you? Some of my
spice jars have no labels, if you don’t know the spice, then you cannot work
for me, and I once ran a 10k in 38 min flat (circa1996)
For More Information on Jayson DeMarco and Bistro 44, visit here
