Chef David Ferraro

New York City is the epicenter of my story. I am the son of an Upper East Side butcher, and to that lineage–the grandson of an immigrant Italian groceria. My earliest tasks were to deliver fruits and vegetables alongside my father to the finest restaurants in New York, such as Le Pavillion, La Cote Basque, and Letuce. Gaining an apprenticeship at the UN plaza hotel at the age of seventeen. Spending my early twenties, working in Vail, Colorado, then to San Francisco. Returning to New York and working in such restaurants as One Fifth Avenue, Maxim’s de Paris, Russian Tea Room, Quatorze, La Coupole (NYC), opening Park Avalon, Blue Water Grill, Atlantic Grill.