Michael Toscano

A native of Houston, Texas, Michael grew up striving to be a professional golfer but became interested in cooking while working at a golf club in high school. Instead of pursuing a golf career, Michael received a scholarship to attend an American Culinary Federation Apprenticeship hosted through North Carolina’s famed Pinehurst Resort. Upon graduation, he moved to New York City where he worked at Thomas Keller’s Bouchon and shortly after landed as a sous chef at Mario Batali’s Babbo at the young age of 21. After four years at the renowned restaurant, Michael was made the executive chef of Eataly’s Manzo, the Italian food mecca’s fine-dining restaurant. In 2012, as the Chef and Owner, he opened Perla, a modern Italian restaurant located in Greenwich Village, which received many accolades including: Esquire’s Best New Restaurants in America, New York Times Two Stars, and Time Out New York Best Italian Restaurant. Michael later took over the kitchens at the seafood-focused Jeffrey’s Grocery, and Montmartre, a contemporary French bistro. Michael was named a “New York Rising Star” by StarChefs.com, Zagat 30 Under 30, James Beard three-time “Rising Star Chef” semifinalist, and was selected to be part of the Williams Sonoma Chefs’ Collective.

In the summer of 2015, Michael and his wife Caitlin moved with their two children, Julian and Marley, to Charleston, South Carolina. They then opened the first restaurant of their group, Le Farfalle, followed by da Toscano in NYC, and the recently opened da Toscano Porchetta Shop in Charleston. In Michael‘s free time, he loves relaxing with his family and dogs, lifting weights, playing golf, and coaching his son’s basketball team.