Giuseppe Mazzocchi “The Tuscan Cook” has been surrounded by good food from birth, born as he was, at his grandfather's ancient olive mill not far from the town of Montecatini Terme in Tuscany.  His family’s mill and the small farms of the nearby countryside provided the best schooling possible for a budding Chef : a Master Tuscan Chef and teacher must understand all aspects food production and preparation.

Upon completing formal studies at the Hotel and Restaurant School (Istituto Alberghiero) in Montecatini, Giuseppe was called to cook at restaurants in Geneva, St. Moritz and through out Italy. In San Fransisco, he worked as sous-chef at Prego’s and as head chef at Bugatti in the Omni International of Atlanta. For two years he provided his culinary expertise as Executive Chef for Princess Cruise Lines.

Giuseppe is a member of the Italian Chefs Federation, the Italian Sommelier Association, SlowFood and the Accademia Italiana della Cucina. In recent years he has devoted himself to the teaching of cooking in Italy and abroad.

In addition, he is a school professor and oversees culinary and wine courses for U.S. college students in a study abroad program in Tuscany. He also lectures on extra virgin olive oil and I.G.P. Tuscan farm products at Georgetown and Syracuse Universities in Florence.

In the US he has held classes for Viking Range Corporation; in Canada, at the Nait School of Hospitality and Culinary Arts.