Worcester native and noted culinarian Mark DeNittis was in the city a couple of weeks ago, and left quite an impression for guests and chefs who saw him do a “whole hog breakdown” at Sweet Kitchen & Bar in Worcester.

DeNittis of Denver, Colorado, flew in for his mother’s weekend birthday bash. The surprise party for Linda DeNittis of Worcester held at Sweet and Volturno in Worcester was “incredible and the people amazing,” said DeNittis.

The chef and Sweet’s owner Alina Eisenhauer first met when they both were featured in the book, “Eat Ink,” which profiles chefs, their recipes and tattoos.

Eisenhauer brought in a whole pig from Lilac Hedge Farm in Berlin for DeNittis to break down before he began a whirlwind of family activities.

DeNittis is the son of Matthew DeNittis of Sutton, a well-known mushroom forager for local restaurateurs, including Eisenhauer.

DeNittis taught at the Johnson & Wales University campus in Denver for 10 years, in addition to creating artisanal charcuterie. He opened a USDA-certified facility, II Mondo Vecchio Salumi, in 2009, and he also founded and taught part time at Rocky Mountain Institute of Meat. The butchery program he helped create became Colorado’s only fully accredited butchery program.

Under DeNittis’ guidance, Rocky Mountain Institute of Meat director Jason Naubert and team developed the first accredited and specialized butchery training program for the U.S. Army Special Forces.

The program provides professional skills that can be utilized in military service, or later in civilian life, said DeNittis. “It’s an impressive program,” he said.

DeNittis, who graduated from Johnson & Wales University in Providence, now works as product specialist and corporate trainer for Sysco in Denver.

He is married to Jenna Johansen, Innovation Chef with Epicurean Catering in Denver. She was one of 12 professional chefs who competed on Bravo’s global culinary competition, "Around the World in 80 Plates" in 2012. Both chefs have cooked at the James Beard House in New York City.

During his recent visit to the city, DeNittis was accompanied by son Matteo, 8.

He said his visit went by quickly, “as it always does.” However, he did find the time to eat at his grandmother Emma’s (in her 90’s) favorite Chinese restaurant, The Imperial Buffet in Shrewsbury.

The chef said he misses New England, especially spending time on Cape Cod and the coast of Maine.

He said he continues to get a taste of Worcester when his mother visits Denver. “She freezes my grandmother’s sauce and meatballs and the tripe made at Napoli Italian Deli & Catering in Shrewsbury. I love tripe in tomato sauce,” said DeNittis.

Chefs crave their favorite food, just like the rest of us.