Chef Mark DeMarco is Estate Executive Chef at Biltmore in Asheville N.C. Food has always been an important part of life for Chef Mark, as his grandmother owned a pizzeria and catered out of his childhood home. A 1999 Graduate of the IUP Academy of Culinary Arts in Punxsutawney, PA, Chef Mark worked at The Grove Park Inn Resort & Spa in Asheville before beginning his Biltmore career at the estate’s Bistro in 2004. Chef Mark helped open Cedric’s Tavern in the estate’s Antler Hill Village in 2010 and became Executive Chef. Today, Chef Mark serves as Estate Executive Chef, overseeing the estate’s non-lodging restaurants that source estate-raised food from Biltmore’s field-to-table program that includes a production garden; vineyard; free-range beef, lamb, poultry, and swine program; eggs; and partnerships with farmers throughout Western North Carolina.
Over 20 immersive signature events are featured throughout the weekend! Tours, dinners, parties, foraging and more await.
This inspired, friendly and free-spirited food scene tucked in the mountains of Appalachia has been called “Foodtopia,” but the locals just call it home. Plan your trip now.
Access to affordable and healthy food and reducing food waste are important initiatives of the signature event’s charitable giving goals.