Chef Chat with Mark Porcaro Top of the Hub Restaurant & Lounge

Food


Chef Chat with Matt Robinson

Mark Porcaro
Top of the Hub Restaurant & Lounge
800 Boylston Street
Boston, MA   02199
617-536-1775
www.topofthehub.net

If you want to go out for Valentine’s Day, any place in town can get you a (cheap) glass of (usually fake) champagne and maybe something chocolate. If you really want to impress someone (or even set the mood for that most important of questions), there is really only one place to go- Top of the Hub. Not only is the view breathtaking but, thanks to creative force that is Chef Mark Porcaro, the food is as well!

With over 20 years of experience behind him, the artistic and award-winning Porcaro has recipes that go back to the earliest days of the Hub and that also come from extended stints in Hawaii and gigs at Manhattan’s famed James Beard House, and yet is always eager to take his cooking even higher. Combining the freshest local ingredients with international inspiration, Porcaro provides every guest with a one-of-a-kind experience, even if they are not preparing to ask that one-of-a-kind question.

In addition to the food and the views, TotH also offers some of Boston’s best entertainment, including local legends like Marty Ballou, Ron Murphy and Marshall Wood.

So for Valentine’s Day (or ANY day), take your dining experience to a whole other level at Top of the Hub.

 EXHALE: How and when did you get into cooking?

Mark Porcaro: I got into cooking after attending trade school for cabinet making. They are totally opposite fields, but when I started cooking just had an instant passion for it!

 EXHALE: Where was your first professional kitchen experience?

MP: My first kitchen experience was four years at the Royal Sonesta Hotel. I worked every day after school and fell in love with the excitement of the business, all the great people involved in the industry, and all that I was taught. 

 EXHALE: What is your favorite dish to prepare ?

MP: I love to surprise a guest and let them experience new and exotic foods at the whim of what is in season, so I especially  love a guest who says “surprise me !”

 EXHALE: What is the best part of your job?

MP: Teaching people, giving knowledge and also learning from other as well. The wealth of information is to be shared. 

 EXHALE: Who is your favorite chef in Boston?

MP: Lydia Shire. I love her style and approach to food.

 EXHALE: What do you usually make for yourself at home?

MP:  Peanut butter & Jelly with a glass of milk is just what the doctor ordered.  I love good cheeses, cured meats, breads, and a nice bottle of wine.  

 EXHALE:  If you could dine with any three people, who would they be?

MP: Two would be my grandparents as they used to cook for me when I was a young boy and were the ones who cultured me about food and wine believe it or not. The third would be Thomas Keller to share his thoughts and philosophy.

 

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