It opened in 2009 on the ground floor of The Empire Hotel at 44 W 63rd Street, Ed’s Chowder House quickly became a beloved seafood destination and a cherished fixture of the Upper West Side.

[1] In its inaugural year, the restaurant was led by Executive Chef Jamie Knott, followed by Johnny Miele, who helmed the kitchen from 2009 to 2012.

[2] In August 2015, Ed Brown transitioned to a new position as chef/innovator with Restaurant Associates, allowing him to explore new culinary ventures.

However, after two months, Moore moved on, and the restaurant once again returned to its original identity as Ed’s Chowder House.

Derek Dupree succeeded Moore and continued to lead the restaurant for another year.