Bio

Flavor and color are the distinctive features of Chef Anthony DeMuro’s cuisine. Using local and regionally grown selections, Chef DeMuro draws inspiration from the Mediterranean region and around the globe. Infused oils, one-of-a-kind rubs and exotic sea salts are elements that take flavor to a new level throughout the menu at Pointe Hilton Tapatio Cliffs’ AAA Four-Diamond Different Pointe of View restaurant. With colors from seasonal produce and presentations that resemble art, Chef DeMuro’s guests truly appreciate his cuisine on the palate as well as the plate made by this culinary genius.

He says he was born a lover of food, and Chef DeMuro still remembers his all-time favorite dish: his grandmother’s mostaccioli with braised lamb and sweet Italian sausage. Since that early gastronomic influence, Chef DeMuro has given to the culinary world a rewarding and successful career that spans more than 30 years. He started as a restaurant dishwasher at age 15 and assumed the role of cook when one fateful day, a cook did not show up for work and he filled in. He has not looked back since.

Chef DeMuro’s passion and love for cooking and the hospitality industry brought him from Southern California to Arizona, where he first worked as executive chef and food and beverage director at the Doubletree La Posada Resort for nine years. Upon arriving at the Pointe Hilton Resorts in 2005, Chef DeMuro oversaw eight restaurants and served as the dual-property executive chef.

When he’s not at one of his two restaurants on property, Chef DeMuro spends time with his family. His favorite pastimes include cheering on his hometown team, the Chicago Bears, playing guitar and drums and enjoying a game of racquetball or softball. Of course, he also loves to cook for his family at home where he always makes sure good olive oil, pasta and different varieties of apples are in stock. Chef DeMuro resides with his family in Glendale, Ariz.