Mark Porcaro
Top of the Hub Restaurant & Lounge
800 Boylston Street, Boston
As home to some of the best food and most AMAZING views in Boston (and FAR beyond) Top of the Hub is a perfect place to unwind after a long day at the office or to bring that special someone for a VERY special evening. With live Jazz every night and great drinks and desserts, TotH is also a great place to just drop in (or “up”) for something special for yourself.
Helming the kitchen is the truly creative force Mark Porcaro. Before rising to the 52nd floor of the Prudential, Porcaro prepared perfect plates at such places as 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. When not behind the TotH stove, Porcaro often comes down to support many culinary and other causes in his community.
Matt’s Meals: How and when did you get into cooking?
Mark Porcaro: I got into cooking after attending trade school for cabinet making. They are totally opposite fields, but when I started cooking just had an instant passion for it!
MM: Where was your first professional kitchen experience?
Mark Porcaro: My first kitchen experience was four years at the Royal Sonesta Hotel. I worked every day after school and fell in love with the excitement of the business, all the great people involved in the industry, and all that I was taught.
MM: What is your favorite dish to prepare ?
Mark Porcaro: I love to surprise a guest and let them experience new and exotic foods at the whim of what is in season, so I especially love a guest who says “surprise me !”
MM: What is the best part of your job?
Mark Porcaro: Teaching people, giving knowledge and also learning from other as well. The wealth of information is to be shared.
MM: Who is your favorite chef in Boston?
Mark Porcaro: Lydia Shire. I love her style and approach to food.
MM: What do you usually make for yourself at home?
Mark Porcaro: Peanut butter & Jelly with a glass of milk is just what the doctor ordered. I love good cheeses, cured meats, breads, and a nice bottle of wine.
MM: If you could dine with any three people, who would they be?
Mark Porcaro: Two would be my grandparents as they used to cook for me when I was a young boy and were the ones who cultured me about food and wine believe it or not. The third would be Thomas Keller to share his thoughts and philosophy.