Michael Ferraro’s culinary career began early on, inspired by his Southern Italian parents and their love and respect for quality and tradition. After graduating from the Culinary Institute of America at age 20, Ferraro sought opportunities to further develop his own creativity.
Ferraro’s culinary repertoire flourished during an internship under Chef Waldy Malouf at Beacon Restaurant, followed by Jean-Georges’ Mercer Kitchen as Chef de Partie, where he developed and refined his culinary techniques. He proceeded to New York City’s famed 5-star, 5-diamond Four Seasons Hotel where he served as Chef Tournant. It was there where he extended his skills to all outlets of the hotel, landing him at its fine dining restaurant, Fifty Seven Fifty Seven, pleasing the palettes of the restaurant’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. When the Biltmore room closed, Ferraro took top toque as Chef de Cuisine at Patina Restaurant Groups’ Café Centro, followed by his first Executive Chef position at fine dining seafood establishment, Fresh in Tribeca.
In 2008, Ferraro took over the kitchen at the recently-opened SoHo restaurant Delicatessen, where he elevated the cuisine to its current state, continuing to update the menu seasonally and reflecting his most recent travels. Ferraro’s vast menu of international comfort food ranges from foie gras to fried chicken, with dishes like 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 between.
Ferraro opened macbar in the fall of 2009, a restaurant fully dedicated to gourmet macaroni & cheese. Located behind sister restaurant Delicatessen, macbar has a menu full of unique flavors including such standouts like Mayan Chipotle with chicken diablo, chihuahua cheese and green onions, Mac Lobsta’ with tender chunks of fresh lobster, cognac, tarragon and mascarpone, Mac Quack with duck confit, Fontina, caramelized onion and fine herbs, and Carbonara with pancetta, green peas and parmigiano cheese.
Chef Ferraro has infused flavors from his global travels – to France, Italy, Spain, Russia, Columbia, Iceland and more – into his dishes at Delicatessen, bringing acclaim from journalists and diners alike. His travels have also blended with media on occasion, when his trip to Taiwan was filmed and documented into a show for the Discovery Channel (U.S.) and Discovery World (Canada). A member of Zagat’s inaugural class of “30 Under 30” in 2011, Ferraro has since established himself as an authority within the culinary industry. He has participated in the New York City Wine and Food Festival and the South Beach Food and Wine Festival numerous times, where his Banh Mi won the title of Best Sandwich at the Soup’er Sandwich event.
He has also been featured on many national TV networks such as CBS, ABC, NBC, VH1, WPIX, Travel Channel, Iron Chef America and Chopped on Food Network, and the Cooking Channel. Chef Ferraro has also appeared as a judge on Food Network’s Beat Bobby Flay.
Outside of the restaurant, Ferraro works with the Pancreatic Cancer Action Network, Meals to Heal and Celgene on their initiative Cooking. Comfort. Care., a program to provide nutritional resources, tips and recipes for the caregivers and patients dealing with the disease. A cause close to his heart, Cooking. Comfort. Care. allows him to channel his culinary expertise for the aid of those in need.