Chef Jean Michael, Co-Founder, Toscano

Few culinary visionaries have championed the soul of authentic Italian cuisine in India with as much passion, precision and artistry as Chef Jean Michael, Co-founder of Toscano. With a distinguished career spanning more than three decades across illustrious Michelin-starred restaurants and luxury hotels in Europe and Asia, Chef Jean Michael has built his reputation on a simple yet powerful philosophy: Exceptional food begins with exceptional ingredients, timeless techniques, and an unwavering respect for tradition.

A passionate advocate of authentic Tuscan cuisine, he has played a pivotal role in introducing Indian diners to the true flavours of Italy… moving beyond stereotypes to showcase the depth, diversity, and elegance of regional Italian cooking. From handcrafted pastas and traditional recipes to carefully sourced ingredients, his culinary approach celebrates simplicity at its finest, proving that some of the world’s most memorable dishes require only a handful of ingredients when prepared with skill and heart.

At the core of his cooking lies a deep appreciation for artisanal craftsmanship. In a chaotic era increasingly driven by speed and convenience, Chef Jean Michael remains committed to preserving time-honoured techniques such as handmade pasta, believing they are essential to protecting the soul and authenticity of Italian cuisine. For him, every plate is not merely a dish but a reflection of heritage, culture, and the warmth of Italian hospitality.

As Toscano unveils an exclusive culinary showcase in Mumbai, in an exclusive interview with Sumita Chakraborty, Founder & Editor-in-Chief, TheGlitz, Chef Jean Michael, the celebrated Co-founder of Toscano reflects on his remarkable journey spanning more than three decades, sharing his passion for authentic Italian gastronomy, the philosophy that has shaped his craft, and the pursuit of excellence that continues to define his legacy and offers a rare glimpse into the artistry, discipline and soul behind one of India’s most beloved Italian dining destinations.

Over To Chef Jean Michael, Co-Founder, Toscano

Having worked across Michelin-starred restaurants and luxury hotels in Europe and Asia, what inspired you to bring authentic Tuscan cuisine to India, and how has that journey evolved over the years?

Working across the world allowed me to master different culinary techniques and understand diverse ingredients and food cultures. That journey inspired me to bring authentic Tuscan cuisine to India—staying true to traditional Italian flavours while thoughtfully adapting to the local palate. It’s been a rewarding journey to see Indian guests embrace authentic Italian dining.

Italian cuisine is often celebrated for its simplicity. What, in your view, is the secret to creating a truly memorable Italian dish with just a handful of ingredients?

For me, pasta is one of the most memorable dishes of Italian cuisine. The secret lies in using a few high-quality, fresh ingredients and treating them with care. When the ingredients are excellent and the technique is right, simplicity creates the most beautiful dish.

For this exclusive Mumbai pop-up, how did you curate the menu, and are there any dishes that hold a special personal or professional significance for you?

For this exclusive Mumbai showcase, the menu is a deeply personal reflection of my culinary journey. Every dish on the menu is special to me, but it is the handmade pastas that truly carry my heart. Crafting them is where my passion for authentic Italian cuisine lives. This pop-up feels incredibly nostalgic and meaningful for me—it beautifully captures the essence of those days when I first fell in love with creating intimate, memorable dining experiences for our guests at Toscano.

Handmade pasta is at the heart of Italian culinary tradition. In an era of fast-paced dining, why do you believe preserving these artisanal techniques remains important?

I completely agree. In a world increasingly driven by convenience, these artisanal techniques are what ensure the true taste and soul of Italian cooking are never lost. When pasta is crafted by hand, the texture and flavor are incomparably better, and our guests truly love and appreciate that distinct difference. It also gives us the creative freedom to offer a spectacular variety of traditional shapes that machines just can’t replicate, from delicate Capellini to twisted Trofie al Pesto and ridged Garganelli. By preserving these time-honored traditions, we are doing far more than just serving a meal at Toscano, we are honoring a rich culinary heritage, respecting our ingredients, and offering an authentic, elevated experience.

Indian diners today are increasingly knowledgeable about global cuisines. How have you seen their appreciation and understanding of authentic Italian food evolve over the years?

Over the years, I’ve seen Indian diners become far more knowledgeable and appreciative of authentic Italian cuisine. Today, they value traditional recipes, high-quality ingredients, and regional Italian flavours, making it exciting to share the true essence of Italy with them.

You’ve spent more than three decades in professional kitchens around the world. What are some of the most valuable lessons you’ve learned about food, hospitality, and culinary excellence?

Over the years, I’ve learned that great food starts with respect—for ingredients, tradition, and the people you cook for. True hospitality is about making every guest feel welcome, and culinary excellence comes from consistency, passion, and never stopping the pursuit of perfection.

When guests leave this pop-up experience, what do you hope they take away… not just about the dishes they’ve tasted, but about Italian food culture itself?

I hope guests leave with a deeper appreciation for authentic Italian food and culture. More than the dishes, I want them to experience the warmth, simplicity, and passion that define Italian hospitality and understand that great Italian cuisine is all about quality ingredients, tradition, and sharing good food with loved ones.

What is the biggest misconception people have about Italian cuisine outside Italy?

Pizza is the main dish of Italy

If you could introduce Indian diners to one lesser-known Italian ingredient or regional dish, what would it be and why?

Truffle is the most flavorful ingredient used in Italian cooking

How do you balance staying true to tradition while keeping menus exciting and relevant for contemporary audiences?

Authenticity

Among all the pastas on the pop-up menu, which one best represents your culinary philosophy and why?

Ravioli

What continues to excite you about cooking after more than 30 years in the industry?

Creativity