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CHEF
EDWYN FERRARI
Chef Edwyn Ferrari has been cooking professionally for over twenty-five years. Classically trained by the famed Culinary Institute of America, Chef Ferrari specializes in Japanese, Italian, American Farm-to-Table, and contemporary Asian.
He has traveled extensively, throughout Europe to study its various foods and cultures. In addition, Chef Ferrari spent an entire year cooking in Japan where he studied the art of Japanese cuisine in Tokyo and Sapporo.
Upon his return to the United States, he was chosen by Nobu Matsuhisa to assist in the opening of the celebrated restaurant Nobu in New York City. It was the beginning of an 8-year culinary partnership that led to Chef Ferrari’s key role in the development and management of Nobu restaurants in Miami, Las Vegas, and London.
Chef Ferrari went on to hold similar roles in other prestigious establishments, including Masaharu Morimoto’s Morimoto in Philadelphia and Mario Batali and Lidia Bastianich’s Del Posto in New York. He co-developed and became the executive chef for the Latin-Asian Mixx at the Borgata Hotel in Atlantic City, followed by the Japanese/Thai/Chinese-themed Shrine at the MGM Foxwoods Casino in Connecticut.
Bringing his wealth of appetizing influences and expertise, Chef Ferrari’s excited to create Boom Sushi as a destination for delicious healthy food, with unforgettable flavor combinations that will show that a quick meal can also be a smart meal.
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