What’s Michael Playing For?
Lustgarten Foundation advances the scientific and medical research related to the diagnosis, treatment, cure and prevention of pancreatic cancer by increasing funding and support of research into the biological mechanisms and clinical strategies related to the prevention, diagnosis, and treatment of pancreatic cancer. Lustgarten Foundations focuses its efforts on facilitating and enhancing the dialogue among members of the medical and scientific communities about basic and clinical research efforts that relate to pancreatic cancer, by heightening public awareness of pancreatic cancer diagnosis, treatment, and prevention and by providing informational support for pancreatic cancer patients, their families, and friends.
Lustgarten Foundation
Lustgarten Foundation
http://www.lustgarten.org/
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.
Ferraro is currently in the kitchen at the popular Soho restaurant, Delicatessen where he has made significant changes to the menu. Ferraro’s vast menu of whimsical comfort food is one you’ll want to select from again and again including such offerings as Roasted Sea Scallops with Sweet Potatoes, Charred Apple, Bacon and Warm Egg Yolk, Grandma’s Meatloaf with Whipped Potatoes and Wilted Kale, and Tuna Tartare with Wasabi Tobiko, Crème Fraiche and Taro Root Chips.
Ferraro is also the Executive Chef of macbar, 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 asMayan 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, Food Network, and the Cooking Channel. This year, Zagat honored Ferraro as one of New York City’s “30-Under-30” Up-and-Coming Chefs to watch.
He will be playing again for The Lustgarten Foundation www.lustgarten.org.
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