The Brooklyn native brings 29 years of culinary experience to Weft & Warp Art Bar + Kitchen at Andaz Scottsdale
Scottsdale, AZ; November 21, 2023 – Weft & Warp Art Bar + Kitchen at Andaz Scottsdale Resort & Bungalows announces the appointment of Sammy DeMarco, “Chef Sammy D,” to executive chef. DeMarco brings an impressive 29 years of global food, beverage, and hospitality expertise to his new role at the restaurant.
“We are thrilled to welcome Chef Sammy to the Andaz team,” says Carlos Morales, general manager of Andaz Scottsdale. “The first thing I noticed about Chef is that he is very passionate, and that shines through in his cooking. The Weft & Warp menu was designed with the sole purpose of bringing people together through food. Chef Sammy has been lucky to learn what gathering for a meal means from so many different cultures across the globe, and we’re excited to continue bringing our community and guests together at Weft & Warp. We have a few surprises in store for the new year already.”
Born in Brooklyn and raised in an immigrant Italian family, DeMarco developed a love for food at a young age. He began his culinary career in 1994, quickly establishing himself as a renowned New York City chef with notable tenures at the city’s finest dining establishments, including The River Café, Maxim’s Hotel, The Peninsula Hotel, and Regine’s. In 2008, he opened his first restaurant, First, and earned the title of NYC’s Chef to Chefs for the late-night dining concept. Known as “The King of Comfort Food,” he pioneered the transformation of brunch into a chef-worthy experience offering endless mouthwatering dishes and creative, fun, and boozy cocktails such as his “Tiny-Tinis”.
A decade later, he traded city life for a culinary adventure abroad, refining his skills in places like Australian cities Perth and Melbourne as well as Dubai and Amsterdam. He opened Wyers in Amsterdam for the Kimpton Hotel and left a lasting impression on the hearts and palates of those in Australia at the Crown Hotel pub concept, Merrywell, in Perth and Melbourne. Eventually, he returned back to the states serving as the executive chef at various Las Vegas resorts such as the Venetian, Harrah’s, Bellagio, and Palazzo. Most recently, he worked at The Comus Inn located in Maryland where he served as culinary director and executive chef since 2019.
DeMarco’s international experiences have shaped his cooking philosophy, which he describes as elevating nostalgic classics. “I pull menu and dish inspiration from different ethnicities and cultural flavors, but it’s always rooted by local ingredients,” says DeMarco.
In his role on the Weft & Warp culinary team, DeMarco is set to make his mark in Scottsdale with his wealth of hospitality knowledge and expertise. Bringing his classics and globally influenced dishes to Arizona, he adds his own flare to Weft & Warp’s Mediterranean concept.
