Chef Marcos Castro moved to New York in 2009 where he attended The Culinary Institute of America. While studying at the CIA, Chef Marcos gained an externship at Main Course Catering in New Paltz, NY working under Chef Owner Bruce Kaazan and Executive Chef Eric Householder. Upon graduating, Chef Marcos was presented with the opportunity to assist in the opening of a boutique hotel in the Pocono Mountains of Pennsylvania. He then moved on to join the team at Bushkill Inn and Conference Center as Sous Chef working under Executive Chef Jorge Lopez, former Executive Chef of Lutece Restaurant at The Venetian Resort in Las Vegas. He quickly advanced to Chef de Partie. Then one year later he made another rapid advancement to Executive Chef after the departure of Executive Chef Lopez; a position he held for two years. It was at that time he was offered and accepted the Executive Chef position at Main Course Catering and moved back to the Hudson Valley.Prior to joining the team at Diamond Mills Hotel & Tavern he was most recently the Executive Chef at West Hills Country Club in Middletown owned by the Bonura Hospitality Group. Throughout his professional career, Chef Marcos has had the opportunity to work with some of the best and most talented Chefs in the Hudson Valley. Chef Marcos puts as much passion into his catering menus as he does his menus featured in The Tavern at Diamond Mills. The Grand Ballroom at Diamond Mills, with over 7,000 sq feet of versatile catering and conference space, plays host to elegant weddings, family gatherings, fundraisers, special events and holiday parties for up to 350 people. Chef Marcos has overseen numerous events and private dinners in his career and looks forward to putting his signature touch to our catering menu.