Ed Cotton

Chef/Partner

Growing up in Waltham, Massachusetts, Chef Ed Cotton developed a love for cooking through

his father, whose career as a chef sparked his interest in the profession. He went on to study

culinary arts at Minuteman High School before graduating from The Culinary Institute of

America in 1998, laying the foundation for a career that has spanned nearly three decades.

While still in high school, Cotton caught the attention of acclaimed chef Todd English, who

invited him to join the team at the original Olives in Charlestown, Massachusetts. The

restaurant's bold Mediterranean cuisine and relentless pursuit of excellence ignited a passion that

would define his career. After graduating from the CIA, Cotton reunited with English to help

open Olives at the Bellagio in Las Vegas before returning to Boston to cook under Barbara Lynch

at the celebrated No. 9 Park.

In 2002, Cotton relocated to New York City, where he spent five formative years working

alongside Daniel Boulud at Restaurant Daniel and DB Bistro Moderne while contributing to the

openings of several of Boulud's acclaimed restaurants. He later went on to lead kitchens and

collaborate with some of the industry's most respected chefs, including David Burke, Cat Cora,

and Laurent Tourondel. Those experiences shaped a culinary philosophy rooted in classical

French technique, seasonal ingredients, thoughtful restraint, and genuine hospitality.

Cotton's career has also earned national recognition. He spent six seasons as Chef Cat Cora's

sous chef on Iron Chef America, finished as 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. While television

introduced his cooking to a national audience, Cotton has always considered the restaurant

kitchen his true home, where hospitality and craftsmanship remain at the center of everything he

does.

Today, Cotton serves as Executive Chef & Partner of Jack & Charlie's No. 118, where he brings

together the experiences of his career to create a modern interpretation of the classic New York

supper club. Inspired by the city's golden era of dining, the restaurant blends timeless hospitality

with contemporary American cuisine, featuring pristine seafood, handmade pastas, premium

wood-fired steaks, and impeccably crafted cocktails in an elegant yet welcoming setting.

For Cotton, Jack & Charlie's is more than a restaurant—it's a celebration of old New York and

the enduring traditions of great American dining. Every dish reflects the chefs who mentored

him, the techniques he has spent a lifetime refining, and his belief that the most memorable

restaurants are built on exceptional food, genuine hospitality, and creating a place where guests

are excited to return to again and again.

Beyond the kitchen, Cotton serves on the Food Council for City Harvest in New York City and

lives in Queens with his wife, Diana.