Guest Chef Series: Meet Michael Toscano
As a way to keep our culinary offerings fresh and exciting, we love to collaborate with talented chefs, influencers, and innovators to bring new ideas to the table. Recently, FLIK welcomed Chef Michael Toscano as a celebrity guest chef in a number of locations throughout NYC.
Chef-owner of Le Farfalle, an Italian osertia in Charleston, South Carolina, Michael earned his culinary chops after receiving a scholarship to attend an American Culinary Federation Apprenticeship hosted through North Carolina’s famed Pinehurst Resort. After graduation, he moved to New York City where he worked at Thomas Keller’s Bouchon Bakery, shortly after landing at Mario Batali’s Babbo as a Sous Chef at the age of 21.
Four years later, Michael was made the Executive Chef of Eataly’s Manzo, the Italian food’s mecca of fine-dining, and in 2012 he opened a modern Italian restaurant in Greenwich Village, Perla. Later, he took over the kitchen at Jeffrey’s Grocery, then Montmartre, a contemporary French bistro, both part of Happy Cooking Hospitality.
Michael brought his culinary flare and love for Italian cooking to New York and served up a full Italian feast, including:
- Rigatoni amatriciana with a side of Caesar salad
- Pork Arista Sandwich of fennel rubbed pork ribs, tonnato sauce and fresh arugula
- Parmigiano Brodo with orzo, escarole and cannellini beans
Named a “New York Rising Star” by StarChefs, Zagat’s “30 Under 30”, and James Beard “Rising Star Chef” semifinalist, Michael was also selected to be part of the Williams Sonoma’s Chefs’ Collective.
As a part of our national network of up-and-coming restaurant chefs, we're so proud to collaborate with culinary leaders like Chef Michael Toscano.
Stay tuned for more guest chefs coming to our locations!
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