Originally from Boston, Massachusetts, Ed Cotton became known as the executive chef at Plein Sud at the Smyth Hotel. He got an early start on his culinary career when he got a chance to work for ntoed chef Todd English at Olives. After attending school at the Culinary Institute of America, he took a year off then returned to Boston to become the executive sous chef at the No. 9 Park in Beacon Hill working alongside Barbara Lynch.
He soon landed a job at the big apple, working with Daniel Boulud at db Bistro Moderne and Daniel. His favorite recipe is his fresh farm egg ravioli with a silky English pea puree, spring onion fondue and crispy pancetta. As he continued to pursue his career, he became one of the 17 chefs competing on the seventh season of Bravo’s Top Chef. He amazed the judges, landing on the runner-up spot for that year. Since then, he became the executive Chef at Frederick Lesort's new Tribeca brasserie, at NYC's Plein Sud Restaurant. He also appeared on the show Iron Chef as an assistant to Chef Cat Cora.