Chef Billy DeMarco: Garlic, yes; raw onions, no

Long Island native William “Billy” DeMarco is corporate executive chef for the Morton Group, which he joined in 2008. His duties include overseeing the group’s La Cave Wine &Food Hideaway at Wynn Las Vegas, Crush at MGM Grand and La Comida in downtown Las Vegas. A graduate of the Florida Culinary Institute, he also has worked in Las Vegas at Aureole at Mandalay Bay and as executive chef of The Buffet at Wynn Las Vegas.

Review-Journal: Always in your fridge?

Chef Billy DeMarco: I always have garlic. I just love garlic. I feel like I put garlic in everything.

R-J: Current obsession?

DeMarco: The Palace Station Oyster Bar. Their pan roasts are awesome. I love how simple they are. Nothing fancy; it is what it is. The one thing I hate is it’s always an hour, two-hour wait. But it’s definitely worth the wait.

R-J: Favorite indulgence?

DeMarco: Fresh-baked chocolate chip cookies.

R-J: I never eat …

DeMarco: Raw white onions. They have an overwhelming taste.

R-J: Favorite brunch at home?

DeMarco: I try to re-create some of the stuff we do at the restaurant (La Cave). I’ll do mini-pancakes with some kind of berry compote on top of it. French toast with caramelized bananas. I try to fancy it up a bit when I’m at home.

R-J: Tip for home cooks?

DeMarco: A hot pan. People are very impatient, always want to just put the flame on, put the pan on and throw the food right in. The best way to prevent food from sticking, and sealing in that great flavor, is to get that pan hot so when you shake the pan around, you see the waves in the oil.

R-J: Currently working on?

DeMarco: The new steakhouse we’re building at the Hard Rock. It’s a brand-new restaurant, from scratch; it’s actually, I think, a storage bin right now. It’s slated to open in April. We’re not trying to reinvent a steakhouse and we’ll definitely have the classics, and some new twists on other items to help us stand out a little bit.