Chefs On The Move: Edwyn Ferrari Takes Over Morimoto Philadelphia

Edwyn Ferrari: a new star has joined the Starr firmament


Chef Edwyn Ferrari has recently joined the staff of acclaimed Morimoto Restaurant in Philadelphia, taking over the kitchen management and the back of the house operations.

Ferrari's artistic flair, creative talent, and experience in running some of the best kitchens in the US are a welcome addition to the all-star team of the Starr Restaurant Organization.

Ferrari's long-time relationship with Iron Chef Morimoto dates back to the early 90's when the two Chefs worked in Nobu Matsuhisa's kitchen at his outpost in NYC.

Working in restaurants since the age of 15, he honed his technique and cooking style at some very prestigious restaurants throughout the United States, such as the four-star, four-diamond Jerome Hotel in Aspen, Colorado, the three-star The Recovery Room in Morristown, and Denny Foy's Town square Restaurant in Chatham and Bayhead.

At 23 Ferrari completed studies at the Culinary Institute of America and a short time after his restless and creative spirit led him to a journey to Japan, where he spent a year training at one of Sapporo's finest kaiseki restaurants, Yulala.

Back from the intense Japanese experience, in 1994, his calling led him to enter the competitive New York restaurant scene, soon becoming well-known in this culinary microcosm. He worked as a Sushi Chef and Sous Chef at Mika restaurant, and then joined the team of the newly opened Nobu Restaurant as Executive Chef, contributing to the development of Nobu's business throughout the United States and Europe including Nobu Nextdoor, Nobu London, Nobu Las Vegas, and Nobu Miami.

While at Nobu he worked closely with Chef Morimoto for 3 years, and the two were able to grow within the organization by sharing a passion for study of ingredients and taste progression, perfected in the creation of culinary tasting menus.

In 2002, after seven years of restless work at the New York City culinary landmark, Edwyn decided to take on a new challenge and became part of the staff of visionaries who have created the billion-dollar project The Borgata in Atlantic City, developing the concept for and becoming the Executive Chef of one of its finest restaurants, MIXX.

At the end of 2005 Ferrari joined Mario Batali, Lidia and Joe Bastianich for the opening of their latest joint venture in New York City, Del Posto, until Chef Masaharu Morimoto and Stephen Starr called him back to Philadelphia.

Chef Ferrari's extensive experience brings every facet of restaurants to his repertoire. As time permits, he cooks and creates omakase menus that feature a poetic interpretation of flavors, textures, colors, and shapes, finding inspiration in his many experiences with different cooking styles, and being able to bring their infinite combinations to dishes where the ingredients, considered like pieces of a mosaic, are perceived by the palate one by one and then blended into a flavor that makes his food a multi-sensorial experience.