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David Giani
Culinary Director · Executive Chef · Culinary Consultant · Platform Creator
Tuscan-trained culinary professional with nearly five decades of commercial-kitchen experience across Italy and the United States. Extensive background in culinary leadership, menu and recipe development, production systems, restaurant operations, team direction, food cost, inventory, purchasing, private dining, baking, fresh pasta, sous vide, butchery, smoking, sauces, and modern culinary techniques.
Professional Summary
Innovative culinary leader recognized for combining traditional Tuscan foundations with contemporary kitchen techniques, disciplined operations, seasonal menu development, and strong production systems. Experienced in hotels, restaurants, private events, high-volume foodservice, consulting, and digital culinary-platform development.
Continues to work actively in commercial kitchens while developing the Tuscany Cuisine Culinary Platform, a connected professional system for culinary education, ingredients, recipes, menu building, production, inventory, purchasing, receiving, labor, and analytics.
Areas of Expertise
- Culinary leadership and commercial-kitchen operations
- Menu engineering, recipe development, and seasonal planning
- Food cost, purchasing, inventory, receiving, and production control
- Team leadership, training, scheduling, and station organization
- Private dining, events, restaurant consulting, and business development
- Sous vide, baking, bread, fresh pasta, sauces, grilling, roasting, butchery, smoking, and modern techniques
- HACCP, sanitation, safety, and operational compliance
- Culinary technology and platform-system development
Current and Recent Professional Experience
Prepares and presents high-quality food during overnight operations while maintaining consistency, sanitation, organization, production readiness, and luxury-hospitality standards.
Provides culinary consulting, restaurant development, menu engineering, recipe creation, kitchen workflow, beverage-program support, food-cost guidance, production planning, operational systems, and private culinary services.
Leads the ongoing development of the Tuscany Cuisine Culinary Platform, integrating the Culinary Academy, Ingredient Library, Recipe Library, Recipes Directory, Menu Builder, production dashboards, inventory, purchasing, receiving, labor scheduling, beverages, and future analytics.
Served in multiple professional roles including line cook, garde manger, baker, production cook, and event chef across varied commercial-kitchen environments.
Produced breads, baked goods, pastries, and foodservice preparations with attention to consistency, timing, yield, and quality.
Restaurant Ownership and Leadership
Fioretto Trattoria · Chef and Owner · 2004–2009
Created and operated a Tuscan restaurant in greater Los Angeles, overseeing menu development, kitchen operations, staffing, purchasing, wine service, guest experience, cost control, and daily business execution.
Additional Leadership Roles
- Chef · Patina Restaurant Group
- Executive Chef · Hilton Torrance
- Chef / Partner · Il Fornaio
- Chef de Cuisine · Tutto Mare / Spectrum Food Inc.
- Chef de Partie · Mamma Gina Restaurant
- Chef de Partie · Hotel Corona
Education and Advanced Training
- Diploma in Culinary Arts and Management · Aurelio Saffi School, Florence, Italy · 1982
- Advanced training in pastry, baking, and culinary arts · Cast Alimenti, Brescia, Italy · 2002
- Professional apprenticeships and kitchen training in European hotels and restaurants
- Continuous commercial-kitchen practice and operational development through 2026
Awards and Culinary Recognition
- Finalist · Gualtiero Marchesi Award · 2003
- Finalist · 39th Grand Prix Culinaire Pierre Taittinger · 2005
- Recognized participant · Bocuse d'Or USA Semifinal · Chicago · 2006