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A Metro Detroit native, Chef Ezra Bertakis always knew he was destined for the kitchen. It wasn’t until Bertakis was pursuing an undergraduate degree at Ferris State University, that he realized a culinary education was a better fit. He headed south to the Florida Culinary Institute where he studied culinary arts. During his tenure at the Florida Culinary Institute, he also served as the junior sous chef at Season 52, a healthy fusion concept restaurant, in addition to helping open a five-star luxury Asian fusion restaurant at The Resort at Singer Island. Since then, Bertakis has studied under several celebrity chefs including Iron Chef Masaharu Morimoto with whom he worked while opening Morimoto, the sushi master’s signature sushi bar at the Boca Raton Resort & Club. Bertakis also helped open Palm Court, the resort’s premier destination for creative cocktails and light fare, where he served as both sous chef and saucier. Locally he has worked as the Corporate Executive Sushi Chef at the Matt Prentice Restaurant Group and most recently as Executive Chef/Executive Sushi Chef at downtown Detroit’s Wah-Hoo, the second of two downtown locations for the Gatzaros family of Fishbone’s fame. He joined the Chen Chow Brasserie team in February 2012. He says of his craft “I live by my flavors and I love what I do – most of all I recognize that people eat with their eyes and I want any food that leaves my kitchen to be a work of art, nothing less.” |
Ezra Bertakis