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Chef Michael Ferraro brings fresh energy and innovation to a beloved South Florida steakhouse, reimagining its classic menu with modern flair. Blending timeless tradition with elevated technique, Ferraro’s new direction celebrates bold flavors, refined presentation, and the art of contemporary steakhouse dining.
Featured in the South Florida Sun Sentinel, Chef Michael Ferraro leads the exciting revival of Timpano Las Olas — bringing renewed energy, bold flavors, and modern design to one of Fort Lauderdale’s most iconic dining destinations. With Ferraro’s signature culinary vision, Timpano enters a new era of elevated hospitality on Las Olas Boulevard.
Featured in the Tampa Bay Times, Chef Michael Ferraro leads the celebrated reopening of Timpano Hyde Park—a restaurant honored in the Michelin Guide for three consecutive years. With a refreshed menu, elevated design, and Ferraro’s signature culinary vision, Timpano continues to define Tampa’s modern fine dining scene.
Culinary visionary Michael Ferraro is spotlighted in the Wall Street Journal as part of a rising trend: big-city chefs transforming countryside retreats into gastronomic destinations. After the pandemic, Ferraro and his peers are redefining travel-meets-fine-dining, bringing elevated cuisine to intimate settings and remote escapes.
In Iron Chef America’s iconic Kitchen Stadium, Chef Ferraro faces Chef Geoffrey Zakarian in Battle Peach, a thrilling culinary duel showcasing innovation, precision, and passion.
Spent the day with Large from Barstool Sports at their NYC studios for an incredible two-hour conversation about my culinary journey — from growing up in an Italian-American family where food was everything, to building a career dedicated to creating it.
Chef Michael Ferraro revitalized Timpano Las Olas with a blend of classic Italian comfort and innovative flair. Signature dishes like his father's 60-year-old meatball recipe and the Parm to Table Experience showcase his culinary roots and creativity. The restaurant's chic ambiance and bold flavors reflect Ferraro's commitment to reimagining dining experiences.
After working in the fine-dining industry for almost a decade, Michael Ferraro, executive chef at Delicatessen in New York City, made a transition to something a little closer to home—comfortfood wit h a sophisticated, international twist. The son of two Italian restaurateurs, Ferraro now serves up dishes like old-country lasagna and mac ‘n’ cheese made with ingredients such as lobster, cognac, duck confit, and truffle essence.
Culinary expert Michael Ferraro teaches the staff of The Airliner how to make food that can be easily eaten while standing in order to maximize sales during live shows.
The Wall Street Journal | Chef Michael gives advice on cooking while on vacation in the article Bring, Buy or Make? What to Cook in a Summer Rental
Chef Michael Ferraro was drawn to his family's restaurant business and went on to become one of New York's best chefs and a restaurateur. He stopped by "CBS This Morning: Saturday" to share his ultimate holiday dish: Whole Roasted Chicken with Black Truffle.
Michael Ferraro, the executive chef and partner of Delicatessen in New York City, demonstrates how to create his award-winning chicken thigh sandwich. The tasty meal includes cerignola olive pesto, sweet pepper aioli and burrata cheese on ciabatta bread.
For more by chef Michael Ferraro, check out his meatball and burrata recipe and his video on how to properly fry an egg.
Graduating from The Culinary Institute of America (CIA) allowed Michael Ferraro to be a "step ahead" thanks to the guidance and education from some of the most qualified chefs in the world. At only 26 years old, Michael took over as executive chef at Delicatessen and MacBar in New York City, bringing his skills and passion for food. Now a partner of the successful eateries, Michael is a fixture of the New York food scene, bringing a sophisticated twist to comfort food.
In December 2013, Michael Ferraro was one of three North American chefs chosen by the Taiwan Tourism Bureau to explore Taiwanese cuisine. In a final cooking competition, his Seafood Sausage won and was added to the Delicatessen menu. A 30-minute documentary aired on Discovery Channel on February 15, 2014.
The Culinary Institute of America | International Comfort Food: Michael Ferraro, Executive Chef.
Chef Michael Ferraro expands Tavistock Restaurant Collection’s culinary leadership, welcoming a 13-year Thomas Keller protégé and a distinguished beverage expert from Aspen’s The Little Nell and Chefs Club. These key additions further Ferraro’s vision to elevate creativity, hospitality, and excellence across the Tavistock portfolio.