Chef Carlo deMarco
Bio: Carlo deMarco
A Villanova native, Carlo deMarco has been interested in food since his days at The Haverford School. As a wrestler, his passion for fitness kindled an interest in food and nutrition. Today Carlo is recognized as a culinary gem of the main line.
Carlo’s resume boasts a degree in Hotel, Restaurant and Travel Administration from the University of Massachusetts and an Associate of Culinary Arts degree from the Culinary Institute of America.
Carlo honed his culinary skills as an apprentice with legendary Philadelphia chef George Perrier of Le Bec-Fin before moving to San Francisco, where he seasoned his talents at several Bay Area restaurants.
Upon his return, he worked as executive chef at local landmark, Bridget Foy’s and was singled out in Esquire Magazine as one of twelve national “Chefs to keep your eye on”. After six years at Bridget Foy’s Carlo opened his own restaurant, 333 BELROSE Bar & Grill.
Teaming up with co-owner Rob Donaldson, Carlo has created a menu of contemporary American cuisine tinged with various other flavors that reflect seasonal changes.
Together at 333 BELROSE, they have created an inviting, lively and gracious spot with a relaxed yet sophisticated environment.
Recipes by Chef Carlo deMarco
333 BELROSE Bar & Grill
Recipe…Java Pork Tenderloin
1 Cup fresh ground coffee
1 Cup blended oil
1/2 Cup molasses
1/2 Cup ground macadamia nuts
1/2 Cup pure maple syrup
1/2 Cup soy sauce
2 Jalapeno peppers
1 Tablespoon fresh minced ginger
1 Tablespoon fresh minced garlic
1 Tablespoon kosher salt
1 Tablespoon ground black pepper
2 Tablespoons mirin
Juice of 2 limes
1 Whole pork tenderloin, about 3 pounds
Combine all ingredients, except tenderloin, in a food processor until smooth.
Marinate tenderloin for 36 to 48 hours.
Grill over medium flame, turning often, until cooked to an internal temperature of 140 degrees and let rest.
This dish is typically served with smashed yams, mango lime salsa and maple jus.
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