William DeMarco is the executive chef of La Cave, Wine and Food Hideaway at Wynn Las Vegas, where he serves flavorful modern American dishes that are ideal for sharing and pairing with the global wine selection. DeMarco was previously executive chef of The Buffet at Wynn Las Vegas, where his diverse skill set and kitchen experience helped the restaurant garner accolades including “Best Buffet in Las Vegas, 2009” from The Las Vegas Review Journal.
The Long Island, New York native was introduced to the restaurant industry at an early age, as his family owned a popular local pizzeria. DeMarco loved the fast‐paced kitchen environment and the sense of conviviality encouraged by spending time with family, eating good food and drinking wine. He began his path towards a culinary career by enrolling in The Florida Culinary Institute. After graduating in TKTK, DeMarco moved back to New York and was soon invited by Sam DeMarco to become executive chef of his three restaurants–First, Merge and District—where he won fans for his updated twists on classic dishes.
Four years later, in 2003, DeMarco accepted the opportunity to work as the executive sous chef at the landmark Manhattan restaurant, River Café. During his two‐year tenure, DeMarco was inspired by executive chef Brad Steelman’s knack for applying inventive touches to straightforward American cuisine, and expanded his own repertoire by experimenting with new ingredients and flavor combinations. In 2005, DeMarco packed his bags to work at the the‐newly opened Las Vegas location of the celebrated Manhattan restaurant Aureole. Located at Mandalay Bay, Aureole allowed DeMarco to further hone his craft and introduced him to The Strip’s vibrant culinary scene.
One year later, DeMarco joined Wynn Las Vegas as executive chef of The Buffet, The popular dining destination that elevates the all‐you-can-eat concept to a gourmet experience. There, DeMarco oversaw 16 cooking stations to offer guests a breadth of international selections at breakfast, lunch and dinner.
In 2010, restaurant impresario Michael Morton partnered with Steve Wynn to create the wine bar La Cave and invited DeMarco to sign on as executive chef. At La Cave, DeMarco serves small plates, oven‐fired flatbreads and charcuterie that draw on an array of international influences and reflect his fun, straightforward approach to dining.