Executive Chef Ed Cotton

Chef Ed Cotton is the Executive Chef of Leonetta, where he brings a modern perspective to Mediterranean cuisine rooted in classical technique, exceptional ingredients, and nearly three decades of professional experience.

Cotton's passion for cooking began at an early age, inspired by his father, a chef who introduced him to the restaurant industry in Waltham, Massachusetts. That early exposure led him to pursue a culinary education at Minuteman High School before graduating from The Culinary Institute of America in 1998.

Throughout his career, Cotton has had the privilege of working with some of the country's most celebrated chefs, including Todd English, Daniel Boulud, Barbara Lynch, David Burke, Cat Cora, and Laurent Tourondel. These experiences helped shape his approach to cooking—one that values technical precision while allowing the quality of the ingredients to speak for themselves.

A familiar face in the culinary world, Cotton spent six seasons as Chef Cat Cora's sous chef on Iron Chef America, was the runner-up on Season 7 of Top Chef, defeated Bobby Flay on Beat Bobby Flay, and later returned to the series as a guest judge.

At Leonetta, Cotton draws inspiration from the coastal cuisines of Greece, Italy, and the Eastern Mediterranean to create a menu centered around pristine seafood, handmade pastas, premium meats, and seasonal produce. His cooking balances tradition with a contemporary point of view, celebrating bold Mediterranean flavors while remaining refined and ingredient driven.

Beyond the kitchen, Cotton is committed to supporting New York City's food community through his work on the Food Council for City Harvest. He lives in Queens, New York, with his wife, Diana.