Maurizio Ferrarese

Signature

Maurizio's signature dishes include Berkshire pork and chive pot stickers, Fried tiger shrimp finished with mayonnaise, and Salt and pepper fried chicken.

In Their Words “Every chef bases cuisine on their own experiences. My experience is that Italian should be very simple, with few ingredients and straightforward preparation so that each flavor shines through.” “I'm still figuring out what my suppliers are capable of. In the meantime, I just make sure to get the best out of whatever I have.”

The Recognition Executive Chef at Potluck Club is the role that defines Ferrarese’s place on the New York City dining map. His cooking at the restaurant is attached to dishes with clear points of recall rather than broad claims: the Berkshire pork and chive pot stickers are pan-seared, with the quality of the filling cited as the reason they are ordered at nearly every table. That kind of recognition is practical and immediate. A dish becomes memorable because diners return to it, recommend it, and treat it as part of the table’s expected order.

The Work

Behind It The Potluck Club menu items associated with Ferrarese show a direct interest in texture, seasoning, and finishing touches. Fried tiger shrimp finished with mayonnaise has been described as simple but better than expected, a phrase that puts the emphasis on execution rather than ornament. The salt and pepper fried chicken arrives as a full platter with scallion biscuits and chili-plum jam. The biscuits are part of the dish’s structure, served alongside the chicken, while the chili-plum jam is described as the standout condiment on the table. Another statement points to how he works with ingredients in the moment: "I'm still figuring out what my suppliers are capable of. In the meantime, I just make sure to get the best out of whatever I have." Read alongside the dishes at Potluck Club, that sentence suggests a chef attentive to what is in front of him: a filling, a fry, a biscuit, a condiment.

The Road Ferrarese’s biography begins in Piedmont, where he was born and raised. That origin is part of the vocabulary he uses for Italian cooking: few ingredients, straightforward preparation, and a focus on each flavor carrying its own weight. In 2025, he was Executive Chef at Remi in Houston. The move places his career across more than one American dining city before the New York City role that now defines his public work. At Potluck Club, the clearest evidence is on the plate. The pot stickers, shrimp, fried chicken, biscuits, and chili-plum jam give the role its detail.