Grosse Point, MI, native & Le Cordon Bleu grad, Ferro grew up in an intensely food-oriented Sicilian family. “Cooking was always part of the family life.” He worked with Guy Savoy, who “taught me not to go too overboard. He stressed seasonality, technique and plating. I finally started to get it. This is what cooking is about.” Ferro also gives a nod to his mentor, Dan Giusti, head chef of Copenhagen’s Noma. “He worked with me at Guy Savoy & 1789 Restaurant, and the influence is that I truly try to stick to the seasons, especially the seasons in MD, VA & DC. It’s all about clean flavors, making flavors jump out from the center of the plate.” Formerly executive chef of The Hamilton in downtown Washington, DC, Sal took over the reigns at the Ebbitt in July 2014.