We’ve raved about the incredible menu at Different Pointe of View in the past (and still are!), so today we learn more about the brains behind the operation – Executive Chef Anthony DeMuro.
A little about his background: He went to the culinary program at Scottsdale Community College and has now been with Hilton for 20 years spending time at many properties in California and Arizona, including the old La Posada in Paradise Valley, the Southern California Glendale property, and in Northern California at a Hilton in Rohnert Park. Chef Anthony started at the Pointe Hilton resorts when Chef Lenny Rubin hired him as the bi-property chef of both Pointe Hilton Squaw Peak & Tapatio Cliffs Resorts. He oversaw the two resorts for about 4 years and then, DPOV needed an executive chef and he grabbed the position while still overseeing the culinary program at Tapatio Cliffs.
PhoenixBites Interview With Chef Anthony DeMuro
Amy Martin: What motivated you to become a professional chef?
Chef Anthony DeMuro: My first job in this industry was washing dishes. Although it’s one of the most important parts of a kitchen operation, that job motivated me to be on the line with the cooks and that’s what I did. Once I started cooking, I knew it’s what I wanted to do.
Amy: Where do you look for inspiration as you create new dishes for the menu?
Chef Anthony: I think a lot of the inspiration comes from the seasons and the people you work with. Each season offers so many new and exciting things that, as a chef, you embrace that and look forward to all the wonderful foods the seasons have to offer.
Amy: What keeps you motivated?
Chef Anthony: My team at Different Pointe of View. John Panza & Jeff Casa Grande my Sous Chefs and the rest of the team are very strong in culinary arts and the energy we bring is a very motivating thing. And, of course, working at such a beautiful restaurant is all we really need to keep creating.
Amy: On the current menu, which dish are you most proud of?
Chef Anthony: I’m proud of the whole menu. We put a lot of thought and energy into every dish that goes on the menu; but if I had to pick, I would say the Alaskan halibut, Maine lobster, and scallops are my favorites.
Amy: Running the kitchen at DPOV you must feel honored to be a part of so many special occasions celebrated at the restaurant. Are there any standout memories in your history there?
Chef Anthony: I would say the 20 year anniversaries in which they were actually were married at Different Pointe of View and have celebrated every anniversary there. It’s great to talk to them about the past and how the chefs and food has changed over the years.
Amy: Ever get tired of the view?
Chef Anthony: Absolutely NOT! As a matter of fact, when I’m having an off or bad day I just hang out on the patio and relax for a few minutes and I remember just how lucky I am to be here and the day gets better.
Amy: If you could have unlimited supply of any ingredient (produce, protein, spice, etc.), which would it be?
Chef Anthony: I’m a pasta kind of guy. I like to keep it simple for myself, so some good fresh pasta, olive oil, nice ripe tomatoes, some garlic and fresh herbs.
Amy: Is there one specific item that would never be found in your kitchen, whether at work or home?
Chef Anthony: Not really; I will try to make anything work.
Amy: If you hadn’t become a chef, what would you be doing right now?
Chef Anthony: Probably a professional photographer. I love the challenge of capturing a moment on film. I take tons of photos at Different Pointe of View of food, wildlife and sunsets.
Amy: When you’re off the clock, what is your “go-to” meal?
Chef Anthony: Some fresh fish, light pasta, or some good grilling on the BBQ. I try to keep it as healthy as possible at home.
Amy: Your beverage of choice?
Chef Anthony: Ice cold iced tea or green tea with no sugar (I know, boring.)
Amy: If you could orchestrate your last meal, what would it consist of and where would it be?
Chef Anthony: The menu would take days just to write, but I do know it would be many courses which would consist of a duck & foie gras course, some kind of pasta course, a scallop course, lobster course, lamb course, Venison course and the list could go on and on. The wine list would be just as intense. This would be fun to do on the Different Pointe of View Patio.
Amy: Care to share a recipe or any kitchen tips with our readers?
Chef Anthony: Don’t be intimidated when cooking new things, even when thing go wrong in the kitchen – some very positive things may come from it. When following recipes, try to make it your own and create from it – add in your own twist. It can be very rewarding.
To learn more about Different Pointe of View and Chef Anthony’s menu, visit tapatiocliffshilton.com. For reservations, call 602-866-6350.
Different Pointe of View | 11111 North 7th Street | Phoenix, Arizona | 85020 | tapatiocliffshilton.com