VIOLA BUITONI, chef instructor and food writer, was born in Rome and raised in Perugia, Italy. With stories and knowledge from six generations, her dishes cross the best of California agriculture with the finest Italian food imports.
Viola has been teaching cooking in the Bay Area since 2009, after years as a chef and caterer in New York. She is the resident Italian instructor at The Civic Kitchen, where her classes often sell out months in advance. She has taught at venues around the U.S. and Italy, including the Culinary Institute of America in Napa Valley, Eataly in Chicago and New York, and the Puglia Culinary Center.
In addition to teaching and leading culinary tours in Italy, Viola serves as a food advisor for San Francisco's Italian Consulate and Cultural Institute. She is a contributing writer for La Cucina Italiana and Italy Segreta, and she is currently at work writing her first cookbook, Italy by Ingredient, due out from Rizzoli in autumn 2023.
Viola serves as founding co-chair for the grains category of the Good Food Awards. She lives in the Mission District with her husband, son and tiny dog.More about Viola