We had the good fortune of connecting with Sam DeMarco and we’ve shared our conversation below.

Hi Sam, alright, let’s jump in with a deep one – what’s you’re definition for success?
Success is patrons, family, and friends at “my” dinner table, currently at Weft & Warp Art Bar + Kitchen in Scottsdale, Arizona. Coming from New York City, raised in an Italian culture and shaped by NY’s melting pot of cultures and cuisines, food wasn’t about status to me — it was for the people, bringing them together and building trust through food. Making people happy would be the epitome of success to me. This comes from creating compelling and delicious food, staying relevant while continuing to evolve with culinary trends, all while having an inspiring, ambitious camaraderie who also care to care with you along the way. That is true success.

After cooking across different traditions, Mediterranean cuisine allows me to bring that philosophy together — simple, thoughtful food that lets ingredients shine and people feel welcome. I cook with the belief that food is about connection, care and consistency. If people feel welcome, satisfied, and eager to return, that’s success!

Alright, so let’s move onto what keeps you busy professionally?
Culinary Arts sounds virtuoso for the down and dirty grit and sweat that goes into serving up the best dishes to an audience with poise and warmth from not only the hearth but our hearts as well. Growing up in a neighborhood of latchkey children, I had a knack of cooking up the tastiest snacks for us feral hungry crew, with whatever available ingredients pantries had to offer. It was gift. The day I added technique and culture into my cooking, I knew I had become a professional, with a talent set apart from others, who were taught well, but innate in me. I could feel creativity flow through my mind of dishes to impress the people.

I still have a young family today, as family life started late for me. Overcoming working 14 hour days under excruciating conditions to put our parties, events, and meals for the people, working holidays and weekends was a huge sacrifice to overcome, but all along it was always for the people. Stopping my own party to settle down was a new chapter in my life in 2005. Since then, finding that work-life balance ultimately are the lessons you learn along the way, Regardless, I have always been known for the acronym, FTP, for the people — I cook.

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
Day 1:
– Settle in at home and if not at home, in a bungalow at the Andaz Scottsdale.

– Drinks at Trevor’s — pizza is top-rated here, have a drink and/or a cigar!

– Dinner at Stockyards.

Day 2:
– Coffee crawl — Serafina or Cortado (breakfast at Cortado is good!)
– Hike Echo Canyon Trail just until the overlook and back, mid elevation.
– Jump in the pool, shower, and relax.
– Shopping at Scottsdale Quarter. End the night with eating chicken parmesan at formerly Etta.

Day 3:
– Take a day or one night trip to Sedona.
– Choose one of their glorious hikes, such as Devils Bridge or the Chapel of the Holy Cross.
– Support local artists.
– Take in one of our famous Arizona Sunsets.

Day 4:
– Breakfast or brunch at Butterfield’s Pancake House & Restaurant.
– Stroll around Old Town Scottsdale.
– Take a clay pottery class.
– Have an early dinner at Hush Public House, Catch, The Mission, or Society Swan.

Day 5:
– Find a community event or festival to attend.
– Shop at Trader Joes or Wholefoods.
– Cook dinner at home with plenty of conversation, music, and booze from Magnum’s.

Day 6:
– Day trip to Flagstaff and/or Jerome.
– Eat, drink, and be merry anywhere with a view.

Day 7:
– Grab coffee and say farewell.

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
Shoutout to Teachers! For me it was Mrs. Green, who walked me through pursuing the culinary program at the end of high school. One teacher and growing up with one particular great Grandmother — so shoutout to them. I am where I am in my career as a Chef because of them. They have both passed on but have never been forgotten.

Website: www.weftandwarp.com (coming soon)

Instagram: @chefsammyd

Linkedin: Sam DeMarco

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