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Chef Dan Butler, owner
Toscana Catering's owner, Chef Dan Butler started
the business in 1992 as a spin-off of his wildly popular
restaurant, Toscana
Kitchen + Bar and subsequently, Toscana
to Go. He is a Wilmington native and a graduate
of the Culinary Institute of America. His experience
includes some of the best restaurants and hotels in
Miami, Tampa, and Washington DC, where he worked at
the Watergate Pastry Shop as a wedding cake specialist.
Among the numerous accolades his restaurants, Toscana,
Toscana to Go and Deep
Blue have
garnered over the years, perhaps the most revealing
is the simplest. This year, the readers of Delaware
Today Magazine named Chef Dan Delaware's Best Chef.
"My philosophy about
food is the one that was taught to me at a very
young age. 'Find the absolute best ingredients
you can and don't do anything to them to screw
them up.' That's why you'll see
no freezers
in my restaurants and no culinary high-wire acts
on my menus."
Erica Razze, Catering Director
Paul Bouchard, General Manager
Paul oversees all operations at Toscana and both
Toscana to Go locations in Trolley Square and Pike
Creek. He began his career in restaurants at Toscana
during a time when there was a core group of young
enthusiastic servers, many of whom are still in the
business, as restaurateurs and managers.
Paul left Toscana to become director of catering
at St. Joseph's University and General Manager of
Spring Haven Country Club before running his own
restaurant, The Queen Bean. He returned to become
TTG's manager before taking over the reigns
of the entire organization.
"For me the real rewarding
part of catering is customizing our menu to suit
our clients and then creating presentations that
amaze their guests."
Giovanni Mora, Chef
Giovanni has been the chef at Toscana to Go since its opening 14 years ago. He is a native of Costa Rica and over the years, has adapted his offerings at TTG to reflect his unquenchable thirst for culinary knowledge.
"I love cooking for people
who love good food. Even when the client is ecstatic
with their meal, I'm always looking for ways to make
it even better next time."
Chefs Giovanni and Dan
prepping a catering event
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