Owner - Executive Chef
As a child growing up in Florence, Michele was constantly in the kitchen. His entire family would have lunch and dinner together every day, and Michele was always there, helping his mom cook and plan the menu for the next day. He started his professional career at La Tenda Rossa, a two-star Michelin restaurant in the heart of the Florentine countryside. However, wanting to focus more on the traditional rustic food of his childhood rather than formal fine-dining, Michele soon started working at Buca Lapi, the oldest and most well regarded restaurant in Florence.
After opening Locanda and working here for 5 years, Michele returned to Buca Lapi in 2006 to re-immerse himself in the culture and cuisine of his native Tuscany. Now back in New York City, Michele is focused on bringing his love of rustic Florentine cooking to the heart of his menu. From tripe to chicken livers, seasonal produce to simply grilled and braised meats, Michele's re-inspired menu proudly displays the food and culture he knows and loves.