While some teenagers go to great lengths to be different from their parents, Giuliano Hazan – only son of Marcella Hazan – embraced the idea of following in his mother's footsteps. At the early age of 17, Giuliano began working as assistant at his mother’s renowned School of Classic Italian Cooking. He dedicated himself to mastering the simple, genuine flavors of Italian cuisine. Now, more than three decades later, Giuliano is an author, teacher, entrepreneur, and one of the foremost authorities on Italian cooking.
Giuliano began his writing career in 1993 with The Classic Pasta Cookbook, an international bestseller with 500,000 copies in print. Nominated for a coveted James Beard Award, it has been translated into 12 languages. The New York Times said the book offers “just about everything you want to know about pasta and how to prepare it from the Italian perspective.
In 2007 Giuliano received the coveted Cooking Teacher of the Year Award from the International Association of Culinary Professionals (IACP), which "honors an individual who demonstrates and effectively communicates an exceptional knowledge of culinary studies and techniques in a vocational, avocational or traveling teacher capacity."
Giuliano was born in the United States; he then spent much of his childhood in Italy, where he got his first taste of teaching as a teenager, working at his mother’s School of Classic Italian Cooking in Bologna. After completing a B.A. degree at Swarthmore College (Swarthmore, PA), he enrolled in the Trinity Rep Conservatory, a professional theater program in Providence, Rhode Island. During this time – when he was not on stage or at the theater – Giuliano was performing at Peter Kump’s New York Cooking School (now the Institute of Culinary Education), where he taught classes on Italian cooking in the early 90’s.
Giuliano and his wife, Lael have also launched A & H Selections to identify and import "made-in-Italy" food specialties including premium extra virgin olive oil made from prized Ogliarola olives grown in Apulia, and red wine vinegar made in the Valpolicella area near Verona. Despite his busy schedule, Giuliano is a dedicated husband and father of two daughters. The Hazan family reside in Sarasota, Florida and they travel together as much as possible.
"Italian food does not hem and haw; it asserts itself proudly. If it were a painting, it would not be made of varying shades of beige but of the vibrant colors one sees on the houses in so many Italian towns." —Giuliano Hazan, How to Cook Italian