Before opening Sacramento’s Magpie in 2005, Ed worked as a sous chef for small restaurants and training chef for an upscale steakhouse chain. He started his restaurant career prepping food and washing dishes. Ed spent a year in a small osteria- in Venice, Italy. Ed’s time in Italy informed him of a way of cooking and eating that valued seasonality and local ingredients, and he has worked to bring those values to his restaurant here in Sacramento. Ed earned a Bachelor of Arts in economics from the University of California, Santa Cruz.