About Fat Tuscan
I grew up in my Italian grandmother's kitchen, watching her build flavors from simple ingredients. I learned at an early age that food was a way of life and its preparation was the art of a good life. My love of food naturally led me to open a place of my own. Teaching has not only allowed me to really talk to my customers and students, but also, as I cook with them, we discuss how food shapes their lives. It is the way we Italians have been for centuries: cooking, eating, and celebrating together. It is what makes me a great chef.
Chef Michelle Gioviti
Where Every Dish Tells a Story of Tuscan Elegance and Charm
The Fat Tuscan, established in October 2008, started as a small lunch café and has since evolved into a premier destination for cooking classes, catering services, and venue rentals. Located in a beautifully restored 1908 historic building with original wood floors, the venue exudes European Tuscan elegance. The inviting brick-covered courtyard patio, featuring a French-inspired Lion Fountain, enhances the charming atmosphere.
Chef and Owner Michelle Gioviti, with roots in Tuscany, leads our cooking classes, embracing the Italian philosophy of slowly prepared foods with simple, bold-flavored ingredients. Whether for a cooking class, private event, or catering service, The Fat Tuscan provides a warm, relaxed atmosphere where laughter and good times abound. Like in Italy, the wine flows, laughter spills over, and you’ll leave feeling nourished and enriched by the experience.
A Journey of Passion and Culinary Excellence
Chef Michelle Gioviti, a University of Florida Literature graduate, couldn’t escape her passion for food and culture. Starting in kitchens at 15, she accumulated over 30 years of experience before opening The Fat Tuscan in 2008. Fluent in Italian and well-traveled, Michelle frequently visits her family in Italy, leading annual cooking tours to Tuscany that immerse participants in authentic Italian cuisine and culture.
Since 2012, she has been the main chef at The Fat Tuscan, transitioning to full-time teaching in 2016. Michelle collaborates with local farms, non-profits, and small businesses to enhance the local food industry and community quality of life.