David Giani knew from a young age that cooking would become his profession. At fourteen, he entered culinary school in Florence, Italy, and began building his foundation through formal study and practical apprenticeships in European hotel and restaurant kitchens.
His early career was shaped by the discipline of professional Italian kitchens: ingredient quality, regional identity, seasonal cooking, station organization, timing, consistency, and respect for classical technique. Those principles became the foundation of his own Tuscany Cuisine cooking style.
After working in Italy, David moved to Southern California in 1990 and continued his culinary career in restaurants, hotels, and foodservice operations. His work included leadership roles in professional kitchens, menu creation, staff training, production management, and the daily operational demands of high-volume hospitality.
In 1997, David launched TuscanyCuisine.com to publish original recipes, culinary photographs, wine-pairing ideas, and professional cooking knowledge. The website became a long-term digital archive of his cooking, restaurant experience, culinary research, and menu-development work.
From 2004 through 2009, David owned and operated Fioretto Trattoria in the greater Los Angeles area. The restaurant gave him the opportunity to combine Tuscan hospitality, original menu development, kitchen leadership, wine service, guest experience, purchasing, staffing, and the realities of restaurant ownership.
Through Chef Design Inc., David has continued to provide culinary consulting, menu development, beverage-program support, recipe engineering, kitchen workflow, food-cost guidance, production planning, and operational assistance for hospitality businesses and private clients.
Today, his work has expanded into the Tuscany Cuisine Professional Culinary Platform. The platform connects the Culinary Academy, Ingredient Library, Recipe Library, Recipes Directory, Menu Builder, production dashboards, live inventory, purchasing and receiving, labor scheduling, beverage systems, and future analytics.
The purpose is to create a serious professional environment where chefs, cooks, home cooks, culinary students, suppliers, recruiters, and hospitality businesses can learn, organize recipes, build menus, calculate production, understand ingredient costs, manage operations, and create new professional opportunities.
After more than four decades in commercial kitchens, David continues to work with the same belief that has guided his career from the beginning: great cooking starts with knowledge, discipline, quality ingredients, organization, and respect for the people who prepare and serve the food.