History

 

Tosca is an opera in three acts by Puccini.  It premiered in Rome on 14 January 1900. The work, based on 1887 French-language play, La Tosca.  It contains depictions of torture, murder and suicide, as well as some of Puccini’s best known arias.

A great love of Opera and Fine Cuisine is where it all started.

Tosca Americana was developed as a concept by Edilerman (Chef Eddie) Molina and Mark Quigley.    Mark loves Puccini’s opera and Chef Eddie loves fine cuisine.  These were the seeds of a great vision.

Mark Quigley is a serial entrepreneur who has started and grown businesses in the area of advertising, restaurants, health care and real estate developments.    He has a passion for Italian Opera, more specifically Puccini.  He has great respect for Chef and his family.

Chef Edilerman (“Eddie”) Molina was 13 when he first stepped into a kitchen for employment at the John Peel Island Inn Long Island, New York. Under the watchful eye of his uncle, his primary job was to clean vegetables and peel potatoes, carrots and shrimp, as well running the bread station throughout peak hours of business.

Chef Eddie trained at the Culinary Institute of America where he developed majority of his culinary skills.

Chef Eddie has worked with numerous leading Chefs including:  Chef Tom Schaudel at Lemongrass in Roslyn,  Cool Fish in Syosset as Sous Chef,  The Vanderbilt with Chef Chris Palmer and Houston Country Club under Master Chef  Fritz Gitschner.

Since 2002, Executive Chef Molina had a very successful run with Ciao Baby Restaurant and Lounge, taking the concept of the restaurant and bringing it to a new level, opening Ciao Baby Massapequa in December 2003 and Ciao Baby Carle Place in June of 2006 has been one of the most self gratifying goal a chef can accomplish these days, while hosting the Best of the Best Dinner for 2006 and 2007.

Regional Executive Chef for Morrison Management Specialists Healthcare division(Compass Group USA) in Charge of 14 Units throughout Texas, Executive Chef at Bayshore Medical Center and  Adjunct-Culinary instructor at the San Jacinto College.

Restaurant Serving Fine Italian Cuisine