Meet the International Culinary Center alum.
Though New York City native Ed McFarland didn’t eat a lobster until he was 17, growing up in a family that was passionate about gardening and good food fostered his love of all things home-grown and delicious.
Ed’s humble beginnings in Staten Island pizzeria kitchens were soon overshadowed as he moved on to work in some of New York’s most esteemed restaurants. He graduated from the International Culinary Center in 1995 and quickly began learning from some of New York’s best, including Sotha Kuhn at Le Cirque and Dave Pasternak at Picholine. As he began to master cooking techniques, he became drawn to the delicateness and simplicity of seafood and eventually settled down at West Village mainstay Pearl Oyster Bar, where he worked as sous chef for six years and deepened his knowledge of New England cuisine and Northeastern seafood culture.
In 2007, Ed’s long-awaited dream became a reality. Ed’s Lobster Bar is the culmination of his years of study and apprenticeship combined with his family food experiences and dedication to garden-fresh produce. Using his own home-grown vegetables and herbs in the summer months and drawing from his Italian heritage for specials like lobster meatballs, Ed has created a truly unique spin on New England food.
Ed graduated from the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. ICC’s culinary education legacy lives on at ICE, where you can explore your own future in food.