| Edwyn Ferrari |
| Cocoa Bakery & Bistro 275 Grand Street Jersey City, NJ 07302 TEL: (201) 830-3430 |
Edwyn Ferrari
Executive Chef, Cocoa Bakery & Bistro
NJ Native, international influences
Executive Chef, Cocoa Bakery & Bistro
NJ Native, international influences
Edwyn Ferrari brings unparalleled expertise in
a myriad of cuisine. His knowledge of
ingredients and cultures have made him an
integral part in the creation of multiple
restaurant concepts worldwide. Most recently,
he was the Executive Chef and co-developer of
Shrine, an Asian themed restaurant with
emphasis on Thai, Japanese and Chinese
foods.
Edwyn Ferrari has been involved with the
development and management of many
prestigious restaurants. He recently contributed
to the opening of Mario Batali and Lidia
Bastianich’s Del Posto in New York, which
features authentic regional Italian and
Mediterranean dishes.
a myriad of cuisine. His knowledge of
ingredients and cultures have made him an
integral part in the creation of multiple
restaurant concepts worldwide. Most recently,
he was the Executive Chef and co-developer of
Shrine, an Asian themed restaurant with
emphasis on Thai, Japanese and Chinese
foods.
Edwyn Ferrari has been involved with the
development and management of many
prestigious restaurants. He recently contributed
to the opening of Mario Batali and Lidia
Bastianich’s Del Posto in New York, which
features authentic regional Italian and
Mediterranean dishes.
In 2006, Ferrari was called upon by Morimoto Masaharu to oversee his namesake restaurant Morimoto in
Philadelphia while another Morimoto was opening in New York.
Edwyn Ferrari and Masaharu worked side by side during the early days of Nobu restaurant. Joining Nobu
in its earliest stages allowed Edwyn Ferrari to become integral in the growth of this now global brand. He
eventually took over back-of-the-house operations. While managing and maintaining Nobu NY, Edwyn
spearheaded Nobu’s restaurant openings in London, Miami, Las Vegas and opened the aptly named
Nextdoor Nobu NY.
In Miami, Edwyn Ferrari acquired a taste for Spanish and South American fare. With the assistance of his
friend and Chef, Aaron Sanchez, he opened MIXX at the Borgata Hotel Casino and Spa, which fused the
flavors and culinary styles of Asian and Latin cultures. In 2008 Edwyn was recruited by Big Night Venues to
help develop a similar concept that coincided with the opening of the billion dollar MGM expansion at
Foxwoods Casino in Connecticut.
Growing up in northern New Jersey, Edwyn Ferrari began working in restaurants at the age of 14. Upon
graduating from high school, he joined the Army in hopes of getting “an edge on life.” He received much
more than that. The G.I. Bill opened doors to the Culinary Institute of America in Hyde Park, NY.
Completion of his studies at the CIA and a six-month internship at the four-star, four-diamond Jerome
Hotel in Aspen, CO, brought Ferrari to The Recovery Room as its Chef de Cuisine. Edwyn joined
Dennis Foy at his renowned Chatham and later Bay Head Town Square restaurants. Ferrari rose
through the kitchen ranks quickly to ultimately opening Bay Head.
Edwyn Ferrari has traveled, studied, and worked with food extensively throughout the world.
At age 25, he packed up for Japan for a year-long adventure at one of Sapporo’s finest Kaiseki
restaurants, Yulala. The stark simplicity combined with the complex undertones of Japanese food was the
beginning of Edwyn Ferrari’s culinary philosophy of no more than three elements on a plate. Since then he
has been faithful to the magic of “3”.
In addition to opening and running restaurants Edwyn has been a guest lecturer at the CIA, Cornell
University and Dowling College.
Philadelphia while another Morimoto was opening in New York.
Edwyn Ferrari and Masaharu worked side by side during the early days of Nobu restaurant. Joining Nobu
in its earliest stages allowed Edwyn Ferrari to become integral in the growth of this now global brand. He
eventually took over back-of-the-house operations. While managing and maintaining Nobu NY, Edwyn
spearheaded Nobu’s restaurant openings in London, Miami, Las Vegas and opened the aptly named
Nextdoor Nobu NY.
In Miami, Edwyn Ferrari acquired a taste for Spanish and South American fare. With the assistance of his
friend and Chef, Aaron Sanchez, he opened MIXX at the Borgata Hotel Casino and Spa, which fused the
flavors and culinary styles of Asian and Latin cultures. In 2008 Edwyn was recruited by Big Night Venues to
help develop a similar concept that coincided with the opening of the billion dollar MGM expansion at
Foxwoods Casino in Connecticut.
Growing up in northern New Jersey, Edwyn Ferrari began working in restaurants at the age of 14. Upon
graduating from high school, he joined the Army in hopes of getting “an edge on life.” He received much
more than that. The G.I. Bill opened doors to the Culinary Institute of America in Hyde Park, NY.
Completion of his studies at the CIA and a six-month internship at the four-star, four-diamond Jerome
Hotel in Aspen, CO, brought Ferrari to The Recovery Room as its Chef de Cuisine. Edwyn joined
Dennis Foy at his renowned Chatham and later Bay Head Town Square restaurants. Ferrari rose
through the kitchen ranks quickly to ultimately opening Bay Head.
Edwyn Ferrari has traveled, studied, and worked with food extensively throughout the world.
At age 25, he packed up for Japan for a year-long adventure at one of Sapporo’s finest Kaiseki
restaurants, Yulala. The stark simplicity combined with the complex undertones of Japanese food was the
beginning of Edwyn Ferrari’s culinary philosophy of no more than three elements on a plate. Since then he
has been faithful to the magic of “3”.
In addition to opening and running restaurants Edwyn has been a guest lecturer at the CIA, Cornell
University and Dowling College.