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Show Me Pizza

BENJAMIN DEMARCHELIER

Also a native New Yorker, Benjamin also grew up in the hospitality industry. His parents already had 3 successful restaurants before he was born. Understanding the need to learn the business from the inside out his father had him dishwashing at 12 years old at Sunset Beach in Shelter Island By 18 he was expediting in the kitchen and after college Benjamin was managing Brasserie Cognac in midtown. By the time he was 27, he opened his first business which was a small speakeasy in the lower east side of Manhattan. After two years the business was sold for a profit to the owners of a whiskey brand based out of Brooklyn. In the following years, he traveled to California to open a new brewery taproom, St Barths to run the beverage program at a top cabaret on the island, and Austin to help run the Parish on 6th St. The latter is when he grew to love Austin and decided the next business would be here, where he would live. Most recently, with his sister, they revived the 45-year-old brand his father had created and opened Demarchelier @ The Menhaden Hotel in Greenport New York while in the middle of a pandemic. After a successful first season, his sister opened a second business while Benjamin set his eyes on Austin.

DIMITRI VOUTSINAS

Dimitri, a native New Yorker, grew up in the hospitality industry. From an early age, Dimitri gained an appreciation for great food and classic cooking techniques, while he also grasped a sharp business acumen by being part of family-owned food ventures. Starting at age 12, he would work on weekends preparing 'grab and go' items at a neighborhood delicatessen. Dimitri continued to work in food service throughout his teenage years, until finishing high school and enrolling in culinary school. He graduated at the top of his class at the French Culinary Institute in Manhattan. (Now known as the International Culinary Center). It was through this accomplishment that he was awarded an opportunity to study and hone this craft in Northern France.
For over a decade, Dimitri has managed and consulted on a number of establishments in New York City. Dimitri would work closely with owners of various concepts to streamline operations, create appealing menus, and increase profits. It was through one consulting project that a producer from Food Network's 'Chopped' noticed a major improvement in her local eatery and convinced Dimitri that he would make a worthy contestant. After the taping of the episode, he was personally approached by Chef Marcus Samuelsson for a kitchen management position at Harlem hotspot Red Rooster. Dimitri has managed the kitchens of restaurants Bar Boulud and The Russian Tea Room - two prestigious and high-volume restaurants in Manhattan. At these restaurants, he worked with the finest ingredients and refined his own craft. During the last two years in New York, he worked closely as the Chef de Cuisine with Chef/Owner Mathieu Palombino and contributed to the worldwide expansion of Motorino, a highly regarded Neapolitan pizzeria that emphasizes the use of the highest quality ingredients and traditional cooking methods. He perfected recipes and created training material for all worldwide locations while managing three restaurants in Manhattan. Around here, we're all about good food and drinks, good entertainment, and good company to share it all with. We cook the best flame-grilled steaks, chicken, and seafood over our very own hickory wood. We've got multiple flat-screen TVs to watch your favorite game or race, pool tables, and dartboards. You can also join us for happy hour, poker tournaments, and even live music on the weekends!