Mark Porcaro
Chef Mark J. Porcaro is the creative force behind the menu of fine American Cuisine at Top of the Hub Restaurant & Skywalk in Boston, Massachusetts. As Executive Chef, he’s devised a carefully conceived array of dishes that combine the freshest seasonal flavors with eclectic presentation.
“We love to work with pears at Top of the Hub,” says Porcaro. “They’re versatile and elegant, pairing wonderfully with many dishes on our seasonally changing menu.”
The award-winning Top of the Hub is one of Boston’s finest dining destinations, featuring outstanding cuisine, impeccable service and a sophisticated ambiance. Soaring 52 floors above the Back Bay, the restaurant and its lounge, as well as the adjoining Skywalk Observatory on the 50th floor, offer every guest spectacular, panoramic views of the Boston skyline and Metropolitan area.
Prior to dazzling diners at Top of the Hub, Porcaro served as Executive Sous Chef at the luxuriant 250 room Manele Bay Hotel in Lanai City, Hawaii, and held culinary positions at Boston’s Le Meridien Hotel, the Lodge at Koele in Hawaii, Chatham Bars Inn in Chatham, MA, the Regatta of Cotuit in Centerville, MA, and the Royal Sonesta Hotel in Cambridge, MA. Porcaro has also assisted in planning and executing menus for numerous events at Manhattan’s prestigious James Beard House.
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Porcini Dusted Scallops with Poached Bosc Pear Diamonds and Vanilla Riesling Butter
"Both the sea scallops and the pears are succulent and in season through spring, and they pair perfectly with a hint of sweetness from the Riesling." ~ Scott Szekretar
The Pear Dauphiné
“I enjoy pairing pears with floral liqueurs. The elderflower brings out the pears’ floral essences.” ~ Kelley Swenson
Scott Szekretar’s Pear Tip
"Add to the visual appeal by cutting pears into interesting shapes, like the pear ‘diamonds’ in my featured recipe." ~ Scott Szekretar
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