My F&W
quick save (...)

Michael Toscano

Chef Michael Toscano
Photo © Henry Hargreaves

Restaurant: Montmartre (Read a review), Perla

Location: New York City

Why He's Amazing: Because he's putting his talent for cooking all things meat into a cool, old-school French brasserie menu.

Culinary School: American Culinary Federation apprenticeship at the Pinehurst Resort (Pinehurst, NC)

Background: Perla, Bouchon Bakery, Babbo, Manzo (New York City)

Quintessential Dish: Coq au vin jaune for two

How he got into cooking: "I played golf in high school. I got a job at the club so I could practice [golf] every day. Through practicing and working at the club, I got to know the chef. Around this time, I was watching lots of Iron Chef Japan, and I became intrigued by all of it, for some reason…. I would ask the chef at the club all sorts of questions, and he was very helpful. Eventually, he offered me a job in the kitchen instead of being out on the course. I started out as a dishwasher, but I loved it. I ended up being a cook there, and that was it."

What He Cooks at Home: When time permits, "I love cooking Mexican food like my mother and father cooked when I was young: caldo de pollo, tamales, barbacoa de res, tostadas, and my all-time favorite, menudo (beef tripe soup)."

Ingredient He Can't Live Without: Vinegar. It makes food "bright and sharp."

1 recipe by Chef Michael Toscano
advertisement
You might also like
advertisement
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

Congratulations to Mei Lin, winner of Top Chef Season 12.

Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.