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Sal Ferrara has been dabbling in the culinary arts since grade school. His appreciation for food is inherent to his Italian heritage and upbringing. Inspired by his parent's cooking, his passion was nurtured by watching great chefs on television such as Julia Child, Graham Kerr, Keith Floyd, Jeff Smith and Jacques Pépin.


Sal received his BFA from Parson's School of Design in Manhattan.  After working in the graphic arts for some time, Sal decided to combine his artistic abilities and love

for food to pursue a career in the Pastry Arts.


He began by enrolling at The Culinary Arts Institute at Hudson County Community College in 2007. Soon after completing his course work, he was employed by The Hilton at Short Hills, NJ. Within three years, he worked his way up to become the Assistant Pastry Chef. While there, the Hotel was awarded 1st place in a trade show competition for a Pear Agar dessert he helped develop.


He has attended chocolate demonstrations and seminars led by Simon Badertscher (Max Felchlin AG, Switzerland), Jean-Pierre Wybaum (Barry Callebaut), and Allan Pitotti (Dolce Patisserie).


He continues to expand his knowledge and skills by keeping up with the latest trends in the culinary industry, by researching and experimenting with new techniques, ingredients and concepts introduced by innovative chefs such as Ferran Adrià, Grant Achatz, and René Redzepi.


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