Edwyn Ferrari
As executive chef of Nobu Restaurant, Edwyn Ferrari has the best of both worlds. He is responsible for all back of house operations, yet still cooks and creates "omakase" menus as much as time permits. Edwyn has every facet of restaurant procedure within his repertoire. Growing up in northern New Jersey, Edwyn began working in restaurants at the age of 15. Upon graduating from high school, he joined the Army in hopes of getting "an edge of life." He received much more than that. The G.I. Bill opened doors to the Culinary Institute of America. After completing his studies at the C.I.A., he did a six-month internship at the four star, four diamond Jerome Hotel in Aspen, CO, then moved on to The Recovery Room as Chef de Cuisine?the beginning of a multi-starred career.
At age 25, he packed up and prepared for a year-long adventure in Japan at one of Sapporo's finest Japanese kaiseki restaurants called Yulala. The experience there as an apprentice and later as a roundsman brought it all together for him. The stark simplicity combined with the intense complexities of Japanese food made perfect sense.
After returning to the States, Edwyn was inspired to continue his studies of Japanese cuisine. He did so initially as a sushi chef apprentice at Mika Restaurant. Following that, there could not have been a better situation than the newly opened Nobu Restaurant. Joining Nobu in its earliest stages as a chef allowed Edwyn to once again grow with a young organization. In this pursuit, the opportunity came for him to take over the back of the house operations. His expanding knowledge of Japanese ingredients, culture and language allowed him to become the liaison between all participants.
Chef Ferrari is now intimately involved in the development of all the latest Nobu projects. These include Nobu Next Door, Nobu Las Vegas, Nobu Malibu, Nobu Miami, and a new Italian concept in South Beach, Miami called Sirena. The future is sure to bring even more opportunities. With Edwyn's determination and dedication, it's easy to predict a continuing leadership role for him in the culinary world.
Chef's Recipes :
Chilean Seabass with Brussel Sprouts and CaviarCheck our Calendar to find out about Chef's Night Demos
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