by Greg Morago

Giancarlo Ferrara remembers the early morning smell of tomatoes cooking in his mother's kitchen as she began the family's big Sunday meal. "By the time we got back from church, everything was ready," he said, recalling the culinary traditions of his childhood in Salerno, Italy.

The youngest of seven children of a family that makes sheep's milk cheeses, he said he naturally fell into a career in restaurants. He began his culinary training at 15 and by the time he was 17 he was in the kitchen full time. And while his professional career took him to Italy, Germany and Ireland (including a two-star Michelin restaurant), he always longed to open his own restaurant.

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