Chef Bellanco first became interested in cooking as a boy helping his Italian grandmother cook secret family recipes. Growing up outside of Cleveland, Edwin developed his love of food by working in the kitchens of various local restaurants throughout his high school and college years. After college, Edwin decided to turn his passion into a career and moved to New York to begin cooking earnestly.

Edwin was fortunate enough to land his first job in New York at the rising star Gramercy Tavern in 1995. He soon developed an appreciation for Chef/Owner Tom Coliccio's philosophy of using fresh and local ingredients to create simple, delicious food. Also during this time, Edwin joined Marco Canora as Sous Chef at La Cucina on Martha's Vineyard for two seasons. La Cucina became very successful and gave Edwin the opportunity to cook for many celebrities, including then-President Clinton, catering his birthday party. A summer later, he spent the season working in pastries with Chef Michael Brisson at L'Etoille on Martha's Vineyard. In 1998, Edwin moved back to Cleveland as the Executive Sous Chef at Moxie, an acclaimed Cleveland restaurant.

Two years later, Edwin's adopted hometown New York called him back. He accepted a cooking position at the much-celebrated Chef David Bouley's Danube. Under Chef Bouley, Edwin focused on new cooking techniques, including low-temperature cooking and sous-vide. After a short time at Danube, Edwin was promoted to Sous Chef and eventually became Sous Chef at the chef’s marquis restaurant, Bouley.

Post the Bouley years, Edwin moved to Napa Valley for a stint at Thomas Keller's renowned French Laundry, where he experienced West Coast haute-cuisine. He then came back to New York and joined Chef Shea Gallante as Sous Chef for the opening of the three-star restaurant Cru.

In 2005, Edwin joined Morrell Wine Bar and Café as Executive Chef, drawn to its award-winning wine list and memorable location in Rockefeller Center. This was a time of great immersion in the wine world and was a valuable experience that allowed him to develop a deep understanding of the many ways in which wines pair with food. Simple, clean flavors became his mantra as a chef.

Chef Bellanco, who resides with his wife, daughter and two sons in New York, is taking his eighteen years of experience with food and wine and offering it now in his own vision.