When I first spoke with Chef Michael Toscano in 2017, he and his family were just getting settled in Charleston with the opening of Le Farfalle. Now, seven years later, the chef seems as if he’s truly settled into a new rhythm between NYC and the Lowcountry. He and his wife Caitlin currently have four restaurants: the aforementioned Le Farfalle, da Toscano in New York’s Greenwich Village, da Toscano Porchetta Shop in Charleston, and Fugazzi, a small spot inside Charleston’s Revelry Brewing that serves what Michael calls unauthentic Italian-inspired American food. The last two are decidedly casual, a new turn for a chef that’s been anything but when it comes to his career. He was a sous chef at Mario Batali’s Babbo by the age of 21, was nominated three times for Rising Star Chef by the James Beard Foundation, and opened his first chef-owned restaurant, Perla, in 2012, which made Esquire’s Best New Restaurants in America list. He’s always pursued his passion for cooking, but now that passion is a team sport, where he looks to grow and support the rising stars in his own restaurants as well as the farmers he loves to work with. And one way he does that? By topping soft, crusty focaccia, fresh out of the oven, with all sorts of delicious things.
Other episodes you might enjoy:
Michael Toscano: Le Farfalle (Charleston, SC)
Craig Richards: Lyla Lila (Atlanta, GA)
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