Atlantic City, NJ
Chef Demetrios Haronis grew up at the Jersey Shore and began working in his parents’ restaurant in Wildwood at the age of 10. The hospitality industry runs in the family, starting with his grandfather, to his mother, father and uncles--all successful operators. As he learned to cook from his father and the chefs that worked at his parents' restaurant, he finally got his chance to work the line.
From there he continued his education, working in notable restaurants along the Jersey coast from Cape May to Longport, learning from everyone he came in contact with. Along the way, Demetrios developed a respect for using the highest quality locally-sourced ingredients available.
As a graduate of the Academy of Culinary Arts in Mays Landing, NJ, Demetrios established his food philosophy early on in his career and the use of fresh, local and sustainable ingredients is the backbone of that philosophy.
In 1994, he joined Tropicana as a sous-chef and eventually worked his way through all of Tropicana's restaurants, being promoted to Restaurant Chef, then Executive Chef at FIN and ultimately Director of Culinary Operations.
Chef Demetrios is a member of the American Culinary Federation, Professional Chefs Association of South Jersey and the World Association of Chefs Societies and participates in various charities and fundraisers that benefit the community like The AC Restaurant Gala, Community Food Bank, United Way, Red Cross and Salvation Army.