Viola Buitoni(35)
San Francisco, CA
BIO
Viola Buitoni is a renowned Bay Area cooking instructor specializing in Italian food. The Italian born Buitoni has a legendary ability to teach cooking as a full body sensorial experience while engaging her community of passionate home cooks with stories and knowledge from 6 generations of family food tradition and 30 years of professional experience. Her dishes cross the best of California agriculture with the finest Italian food imports.
After years as a chef and caterer in New York, Viola has been teaching in the Bay Area since 2009. She is the resident Italian instructor at 18Reasons and The Civic Kitchen in San Francisco where her classes sell out months in advance. She has guest taught at schools around the country including the Culinary Institute of America in Napa Valley, and Eataly in Chicago and New York. She serves as the Expert Food Advisor for San Francisco's Italian Consulate and Cultural Institute. She leads cooking retreats in the Bay Area and culinary trips to Italy. In the summer she teaches at the Puglia Culinary Center in Italy. In 2019 she started and co-chaired the Grain category for the Good Food Awards. You can find her food writings in missionlocal.org and lacucinaitaliana.com
As the mother of a growing 16 year old boy, she has developed an arsenal of weeknight pastas that can be put together from the time the pasta hits the boiling water until it is al dente enough to be sauced. These original and deeply personal dishes spring where the love for her family and her craft sublimely cross and looks forward to sharing them on the chefsfeed platform.
After years as a chef and caterer in New York, Viola has been teaching in the Bay Area since 2009. She is the resident Italian instructor at 18Reasons and The Civic Kitchen in San Francisco where her classes sell out months in advance. She has guest taught at schools around the country including the Culinary Institute of America in Napa Valley, and Eataly in Chicago and New York. She serves as the Expert Food Advisor for San Francisco's Italian Consulate and Cultural Institute. She leads cooking retreats in the Bay Area and culinary trips to Italy. In the summer she teaches at the Puglia Culinary Center in Italy. In 2019 she started and co-chaired the Grain category for the Good Food Awards. You can find her food writings in missionlocal.org and lacucinaitaliana.com
As the mother of a growing 16 year old boy, she has developed an arsenal of weeknight pastas that can be put together from the time the pasta hits the boiling water until it is al dente enough to be sauced. These original and deeply personal dishes spring where the love for her family and her craft sublimely cross and looks forward to sharing them on the chefsfeed platform.