In the Kitchen with Chef Deanna Demchock

By:Gwen Fowler


South Carolina ​Chef Deanna Demchock of Sea Blue​ Restaurant and Wine Bar on North My​rtle Beach
​Chef Deanna Demchock of Sea Blue​ Restaurant and Wine Bar on North My​rtle Beach

Deanna Demchock, executive chef at Sea Blue​ Restaurant and Wine Bar, describes her North My​rtle Beach restaurant as “a dining destination that offers contemporary cuisine in a sophisticated yet tranquil environment.”

She said: “We not only use the finest high quality ingredients, we strive to source all of our seafood locally. All our produce is organically grown, and we have our own herb garden. All of our beef is USDA Prime grade or beyond. We feature delicacies like Kobe Beef, Perigord Truffles, and Hudson Valley Foie Gras.”

Q: What are you cooking these days that excite you the most?
I try to develop unique daily specials along with specials for the bar menu.

Q: What are your favorite fall and winter ingredients?
Pumpkin, gingerbread, peppermint, asparagus.

Q: What or who inspired you to become a chef?
My family. Some of my only memories of a lot of my relatives are on holidays or special events like weddings or family reunions. Everyone gathering around a huge table of food with different recipes from different sides of the family that have been passed down through the generations. My mom used to help my aunt cater weddings for family and friends. I still like to incorporate some of the family recipes in the specials that I create for the restaurant.

Q: Which cookbook has had the biggest impact on you?
I went to Johnson and Wales University. The textbook from school is the one that I refer to most. I also like “On Cooking: Techniques from Expert Chefs.” It always has something new and exciting.

Q: What was your first job in cooking? What did you learn?
A casual dining restaurant when I was 15 years old. I was the only female and the youngest person by 10 years. I learned that I loved the industry and everything about it; from the people, to the rush and fast-paced atmosphere, to the looks on the customers when they receive their meal.

Q: What would you dream meal be?
I’m not picky! Honestly, anything that is unique and interesting catches my interest.

Q: What tools would you suggest every home cook invest in?
Kitchen Aid mixer, a food processor and an electric griddle.

Q: What music plays in your kitchen?
Anything from classic rock to alternative to hard rock. I have to have music that I can sing to when I’m busy. Everyone finds it amusing that I’m the most calm when listening to the music and in my own little world concentrating on the orders when everyone else is in chaos.

Q: What’s your prediction for the next big food or restaurant trend?
Chef To Go. Everyday dinners from well-known restaurants that a chef actually comes and prepares for you in your home.

Q: Is there any food you simply refuse to eat?

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