Chefs to Watch: George DeMarisco of Xaviars at Piermont

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Chef George DeMarsico

The 411 on Xaviars at Piermont.

Born: June 16, 1974, Suffern

Grew up: Bardonia

Culinary school: “Life has been my culinary school. I was never formally trained — I just always had a passion for food.”

Experience: Doral Arrowwood in Purchase, N.Y., Farm Neck Golf Club in Martha’s Vineyard; Harvest Bistro in Closter, N.J.; Relish in Sparkill; Bedford Post Inn in Bedford; X20 in Yonkers.

Cooking style: “My cooking style is in a constant state of evolution. My philosophy, I would say, is if you start with spectacular local and regional products its hard to go wrong.”

Signature dish: “I have never understood why anyone would like to be known for one specific dish. I try to keep my cooking in the moment.”

Favorite ingredient: “All things pig.”

Why we chose him: DeMarisco first made a name for himself at the now-closed Relish in Sparkill, where his beautifully plated, innovative dishes belied the simple, schoolhouse setting of the restaurant. His love for local ingredients has made its way onto Xaviars’ Sunday menu, which features a farmers market dinner. In October, for example, he served a steamed Long Island black bass with local Swiss chard gratin and ginger-beet coulis, a colorful combination of sweet and tart.

Future influence: “I would love to be known as someone who inspired other chefs to take more of an active role in sourcing and using local products.”

Karen Croke contributed. Photo by Peter Carr/TJN.

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

3 Comments

  1. Hello George what’s up man I am Chef Mark E. Dixon born and raised in Nyack and a big fan of yours and all the Rockland Chef’s. I have been living in Clearwater and Orlando, Fl since 1997

    I am a few years older but you may remember the Restaurant in Bardonia called “Lock Stock and Barrel own and operated by two brother Joel and Jesse Epstein ? Well that’s where I got part of my early start back in 1985. Well anyway dude I hope to hear back from you and congrats on Xaviers it’s still one the tops in county.

    Ciao
    Mark E Dixon
    chefmedsaid.net

  2. Hi George,

    My name is Jayme and your lovely wife is my parents real estate agent. I have been cooking my whole life and about a year ago entered the culinary world professionally. Food is truly my passion. I love how something so simple can be turned into the most beautiful piece of art and be a never forgotten meal. I am currently working in an Italian restaurant. I have to say I am very hard on myself and you and your talent makes me push harder. I would love for you to train me and have me work with you. Please do respond as I am eager to work with you and make magic just like you.

    Best regards,
    Jayme

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