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Edilerman Molina
Executive Chef, The Americana Café

Edilerman Molina was 13 when he first stepped into a kitchen for employment at the John Peel Island Inn Long Island, New York. Under the watchful eye of his uncle, his primary job was to clean vegetables and peel potatoes, carrots and shrimp, as well running the bread station throughout peak hours of business. Little did he know what journey this experience would turn into.

Edilerman Molina trained at the Culinary Institute of America where he developed most of his culinary skills. He externed at the five-star Marriott Marquis in Manhattan, New York while at the CIA. After the internship expired he continued to work at the Marquis, and even helped open up the Brooklyn Marriott in 1998, which was the first luxury hotel built in Brooklyn in over 65 years.

After working in the city for several years, Chef  Molina directed his focus to Long Island working with Chef Tom Schaudel at Lemongrass in Roslyn and later when he helped open Cool Fish in Syosset as Sous Chef. The Vanderbilt with friend and fellow Chef Chris Palmer was the next big venture make a name and difference in the catering industry.

Since 2002, Executive Chef Molina had a very successful run with Ciao Baby Restaurant and Lounge, taking the concept of the restaurant and bringing it to a new level, opening Ciao Baby Massapequa in December 2003 and Ciao Baby Carle Place in June of 2006 has been one of the most self gratifying goal a chef can accomplish these days, while hosting the Best of the Best Dinner for 2006 and 2007. Chef  Molina creates innovative recipes week after week and his incorporation of flavors and textures is simply spectacular ,It certainly must be tasted to be believed.

Having worked at the prestigious Houston Country Club under Master Chef  Fritz Gitschner, Chef Molina continued with his philosophy on what cuisine really is -“food should be simple, fresh, and made with the greatest passion and a unsurpassed level of service”. Now adding “ Conscious Cuisine” to his list he is now the Regional Executive Chef for Morrison Management Specialists Healthcare division, Executive Chef at Bayshore Medical Center and  Adjunct-Culinary instructor at the San Jacinto College.

Chef Eddie has his heart with his fathers heart after his dad had his Aorta valve replaced at the age of 21 in a Washington D.C Hospital in 1979 and 4 open heart surgery up to date. “ I came to the work with Morrison  kitchen to learn about diets that way I was able to teach my mom how to cook for my dad” says Chef Eddie. “I do all the cooking for big events/holidays and it revolves around dads new way of eating”. The Morrison staff appreciates Chef Eddies passion because he and his culinary team cook great not only for the patients but for them as well.

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