A graduate of the Culinary Institute at Hyde Park, Chef Marcos always knew he would one day call the Hudson Valley home. When asked how he would describe his cooking, “My style can be best described as seasonal with a special emphasis on local and sustainable ingredients. In my opinion, farm fresh is best for our communities, for our health and for our dinner tables.”
Chef Marcos Castro moved to New York in 2009 where he attended The Culinary Institute of America. While studying at the CIA, Chef Marcos gained an externship at Main Course Catering in New Paltz, NY working under Chef Owner Bruce Kaazan and Executive Chef Eric Householder. Upon graduating, Chef Marcos was presented with the opportunity to assist in the opening of a boutique hotel in the Pocono Mountains of Pennsylvania. He then moved on to join the team at Bushkill Inn and Conference Center as Sous Chef working under Executive Chef Jorge Lopez, former Executive Chef of Lutece Restaurant at The Venetian Resort in Las Vegas. He quickly advanced to Chef de Partie. Then one year later he made another rapid advancement to Executive Chef after the departure of Executive Chef Lopez; a position he held for two years. It was at that time he was offered and accepted the Executive Chef position at Main Course Catering and moved back to the Hudson Valley.
Prior to joining the team at Diamond Mills Hotel & Tavern he was most recently the Executive Chef at West Hills Country Club in Middletown owned by the Bonura Hospitality Group. Throughout his professional career, Chef Marcos has had the opportunity to work with some of the best and most talented Chefs in the Hudson Valley.
When asked what inspired him to choose this career path, Chef Marcos says “From a very young age I knew I wanted to be a professional Chef. Having the ability to feed people gives me a way to touch people’s lives with something that I have created especially for them. Cooking allows me the chance to turn an activity that you must do every day into something that can be enjoyed and shared with loved ones.”
Under Chef Marcos’ direction, the new Tavern menu will reflect bright colors and fresh flavors. With so many neighboring farmers markets, bakeries, local cheese makers, breweries, and wineries there is no need to go far for the best ingredients. The Tavern at Diamond Mills new menu will offer local dairy products, the freshest vegetables, fruits, heritage breed beef and pork as well as North Atlantic Salmon. He comments, “I have spent a lot of time building relationships with local farmers to get the best and freshest foods available to me. We are very lucky to live in the Hudson Valley – some of the best food comes from right here in our backyard..”
Chef Marcos puts as much passion into his catering menus as he does his menus featured in The Tavern at Diamond Mills. The Grand Ballroom at Diamond Mills, with over 7,000 sq feet of versatile catering and conference space, plays host to elegant weddings, family gatherings, fundraisers, special events and holiday parties for up to 350 people. Chef Marcos has overseen numerous events and private dinners in his career and looks forward to putting his signature touch to our catering menu.
Meet Pastry Chef Kerry Hegarty
She attributes her love of cooking and, in particular, baking to her mother whom she says “Always brought love and warmth to other people from her kitchen.” Along with her mom, Kerry ‘s passion for food was genuinely inspired and perhaps inherited from her grandfather, the executive chef at one of the oldest and most prominent restaurants in the Hudson Valley, The Ship Lantern Inn, in Milton, New York.
Kerry was born and raised in the Hudson Valley, and attended The Culinary Institute of America. While studying at the CIA, she earned an externship in Scottsdale, Arizona at the Scottsdale Princess Resort, where she learned and implemented a diverse range of culinary techniques. Upon her return, she worked as a baker in Beacon, New York, where she applied her skillful style to creating pastries and scratch bagels. Later, her altruistic nature along with her culinary background led her to The New York Foundling, a charitable organization servicing the five boroughs of New York, where she planned and prepared meals for underprivileged youth.
In 2013, Kerry began her career as a pastry chef at The Tavern at Diamond Mills, specializing in cakes and pastries. Through hard work, natural talent and unwavering dedication she was promoted to Executive Pastry Chef in 2016. With her flair for not only flavor, but also design, Kerry continues to create beautiful, delectable desserts as well as exquisite wedding and special occasion cakes, proving she truly can do it all!