Le Farfalle | Charleston, SC
Caitlin, in 2016. A native of Houston, TX, Michael had goals of playing college golf until a stint working at a local golf course in high school turned him on to cooking instead. He received a scholarship to an American Culinary Federation Apprenticeship at North Carolina’s Pinehurst Resort. After moving to New York City, Michael began working under Thomas Keller at Bouchon Bakery. By the age of 21, he was working as a sous chef for Mario Batali’s celebrated Babbo. After four years with B&B Hospitality, Toscano was tapped to open the Italian food mecca Eataly as the Executive chef of the fine dining restaurant, Manzo. Michael ventured out on his own in 2012 to open Perla - a modern Italian restaurant located in Greenwich Village - which received many notable accolades, including Esquire's Best New Restaurants in America; New York Times Two Stars; and Time Out New York Best Italian Restaurant. Through his career Toscano has garnered many accomplishments, such as “New
York Rising Star” by StarChefs.com; Zagat 30 under 30; James Beard “Rising Star Chef” semifinalist; selected to be part of the Williams Sonoma Chefs’ Collective; and Charleston Regional Business Forty under 40. Seeking a slower pace of life and chasing their dreams of opening a restaurant together, Michael and Caitlin moved with their two children (Julian and Marley)
to Charleston in 2015 to open Le Farfalle. Embracing traditions inspired by both his Texan childhood food memories, Mexican heritage and classical Italian training, Michael utilizes the best Lowcountry ingredients from celebrated producers and applies them using time-tested techniques. His food is both comforting and familiar, while pushing the boundaries of what’s expected.