54 Prince Street / New York, NY 10012
About Michael Ferraro
As early as childhood, Chef Michael Ferraro’s interest in food took flight revolving around his family’s kitchen table. With Southern Italian parents, Michael was exposed to a style of cooking that fused fine Mediterranean flavors with the quality and freshness of Southern Italy’s ingredients. This authentic Italian home cooking experience paved the road for Michael as he went on to graduate from the Culinary Institute of America at the young age of 20. His driven zeal for the kitchen sparked many prominent opportunities fresh out of the CIA.
Beginning with an internship under Chef Waldy Malouf at Beacon Restaurant, Ferraro’s culinary repertoire continued to flourish. Taking on Chef de Partie at Jean-Georges’, then, two-star restaurant, Mercer Kitchen, he developed and refined his culinary techniques even further. Michael proceeded to New York City’s famed 5-star, 5-diamond Four Seasons Hotel where he served as Chef Tournant. It was here where he extended his skills to all outlets of the hotel, landing him at their fine dining restaurant, Fifty Seven Fifty Seven, pleasing the palettes of New York City’s most exclusive clientele. After spending 3 years with the Four Seasons, Ferraro went on to take the role of Sous Chef at the Biltmore Room working under Chef Gary Robins. At the Biltmore Room, Ferraro was exposed to the creative expressions of Chef Gary Robins’ use of Asian and progressive American cooking techniques. Following the closing of the Biltmore Room, Ferraro took top toque as Chef de Cuisine at Patina Restaurant Groups’ Café Centro.
Drawing on his prior experiences and creativity, Ferraro honed and complimented the classic French flavors at Café Centro by bringing inventive techniques and modern flair to the classic Parisian brasserie. Ferraro’s next move brought him to the fine dining seafood restaurant, Fresh Tribeca.
In 2008, Ferraro landed in the renowned kitchen at the popular Soho restaurant, Delicatessen, where he elevated the cuisine and continues to keep things fresh and fun season after season. Ferraro’s vast menu of whimsical comfort food is one you’ll want to select from again and again including such offerings as Wild Striped Bass with Hay Roasted Beets, Braised Spring Onion, Bacon and finished with 30 year old Balsamic Vinegar, Tuna Tartare with Wasabi Tobiko, Crème Fraiche and Taro Root Chips and Ferraro’s Award Winning Pan Roasted Chicken Thigh Sandwich with Cerignola Olive Pesto, Sweet Pepper Aioli and Burrata Cheese.
In addition to his work in the kitchen at Delicatessen, Ferraro opened macbar in the fall of 2009, a restaurant fully dedicated to gourmet macaroni & cheese. Located behind big sister Delicatessen, Chef Ferraro has created a menu full of unique flavors including such standouts as Mayan Chipotle with chicken diablo, chihuahua cheese and green onions; Mac Lobsta’ with tender chunks of fresh lobster, cognac, tarragon and marscapone; Mac Quack with duck confit, fontina, caramelized onion and fine herbs; and Carbonara with pancetta, green peas and parmigiano cheese.
His elegantly casual approach to cooking has brought him acclaim from journalists and diners alike. Chef Ferraro has also been featured on CBS Sunday Morning, CBS Early Show, Iron Chef America on Food Network, and the Cooking Channel. In 2011, Zagat honored Ferraro as one of New York City’s “30-Under-30” Up-and-Coming Chefs to watch.
Chef Ferraro's Recipes
Broccoli and Turkey Sausage Frittata with Roasted Tomato and Arugula
Chicken Paillard with Grilled Asparagus and Romaine, Drizzle of Caesar Vinaigrette
Seared Tuna with Mushroom and Scallion "Fried" Brown Rice
Non-Fat Greek Yogurt with Fresh Fruit and Almond-Oatmeal Crumble
Simply Grilled Wild Salmon with Watercress, Slow Roasted Roma Tomatoes and Aged Balsamic Vinegar
Turkey Burger with the Works, Baked Garlic & Herbed Sweet Potato Fries