Offering a welcoming, dynamic setting fueled by the celebrated cuisine of Executive Chef William DeMarco and an expertly curated list of wine, spirits and beer. A cosmopolitan-style menu, with selections inspired by traditional favorites as well as standouts from around the world, CRUSH offers dishes, like great experiences, that are meant to be shared.
William “Billy” DeMarco
Executive Chef of
Long Island, New York native Chef William “Billy” Demarco was introduced to the restaurant industry at an early age through his family-owned business, a popular neighborhood pizzeria. DeMarco loved the fast-paced kitchen environment and the sense of warmth encouraged through spending time with family, eating good food and drinking wine. He brings this sentiment into his position as the executive chef of La Cave Wine and Food Hideaway at Wynn Las Vegas.
DeMarco has been with the celebrated Morton Group restaurant since before La Cave’s opening. His day-to-day responsibilities include maintaining the highest of standards in servicing guests, overseeing the restaurant’s chefs and food preparation, and developing La Cave’s small-plate cuisine. He uses his culinary expertise to craft new dishes with fresh ingredients for the dinner menu, gluten-free fare and Sunday American Brunch. DeMarco serves small plates, oven-fired flatbreads and charcuterie that draw on an array of international influences and reflect his fun, straight-forward approach to cooking.
“I love to serve food that people love,” said DeMarco. “So I take what people love and create dishes that blend comfort and class.”
DeMarco began his culinary career working for Sam DeMarco, with whom the La Cave Wine and Food Hideaway executive chef coincidentally shares the same surname. During these early years, he would eventually become executive chef of Sam DeMarco’s three restaurants: First, Merge and District. Four years later, DeMarco accepted the opportunity to work as the executive sous chef at The River Café, a landmark Brooklyn restaurant. While spending two years there, he was inspired by Executive Chef Brad Steelman’s knack for applying inventive touches to straight-forward American cuisine. In 2005, he relocated to Las Vegas, where he worked at the Manhattan-based restaurant, Aureole, inside Mandalay Bay Hotel & Casino. In 2006, DeMarco joined Wynn Las Vegas as executive chef of The Buffet, where he oversaw 16 cooking stations to offer guests a breadth of international selections at breakfast, lunch and dinner. In addition to his leadership at La Cave, DeMarco serves as Corporate Executive Chef for Morton Group and oversees the food programs at La Comida and CRUSH eat, drink, love expected to open at MGM Grand this December.
DeMarco graduated from the Florida Culinary Institute in West Palm Beach. In his spare time, DeMarco enjoys watching sports, discovering culinary trends in different cultures and spending time with his daughter.