Ed Cotton
AGE: 32
HOMETOWN: Boston, MA – currently resides in New York City
PROFESSION: Executive Chef, Plein Sud at the Smyth Hotel
CULINARY EDUCATION: AOS, Culinary Institute of America
FAVORITE RECIPE: Fresh Farm Egg Ravioli with a silky English pea puree, spring onion fondue and crispy pancetta
In high school, Ed got an early start on his culinary career working for acclaimed chef Todd English at Olives where he began to hone his knife and pastry skills before helping open Figs in Wellesley, MA. After culinary school, he rejoined English working at Olives in Boston and Las Vegas. After spending a year out west, he returned to Boston to become the Executive Sous Chef at the award-winning No.9 Park in Beacon Hill where he worked alongside Barbara Lynch. From there, he set his sights on the Big Apple where he landed a job working with Daniel Boulud at db Bistro Moderne and Daniel. For more than five years, he worked with Boulud, helping him open eateries across the country. Before joining Plein Sud earlier this year where he has been cooking up a storm, Ed was the Chef de Cuisine at BLT Market and loves to make any dish with rabbit.
