Toscana Saporita Staff

Sandra Lotti is Toscana Saporita's co-founder, owner and Managing Director. Known throughout Italy for her cookbooks on Tuscan regional cuisine Sapore di Maremma, L'Anno Toscano, Dolci Toscani and Zuppe Toscane), she also co-authored (with Anne) Dolci Tuscany, the definitive compilation of Tuscan dessert recipes. Sandra is also a contributing writer for Intermezzo cook magazine and a frequent contributor to Italy's most prestigious cooking magazines   Recognized locally as an outstanding chef, she conducts private lessons at Toscana Saporita when classes are not in session.

Bill Millholland, a graduate of Indiana University started his career as a production manager for CBS at the 1998 Winter Olympic Games in Nagano, Japan. After receiving his culinary degree from The French Culinary Institute in New York City. Millholland worked as the baker and manager at the popular Levain Bakery on the Upper West Side. In addition to teaching private cooking lessons in New York City, Millholland moonlights as "The Tartman," creating seasonal fresh tarts for clients. Millholland spends the spring and fall as a Chef-Instructor at Toscana Saporita Cooking School where he shares his passion for baking and desserts as well as his knowledge of the Tuscan cuisine with students.

Christopher Covelli was born in Newark and is a graduate of both Harvard University and The French Culinary Institute. A man of boundless energy, he held the position of Head Pastry Chef at the Martin House in Provincetown Massachusetts and at the same time co-owned and operated Christopher's by the Bay Bed and Breakfast.
Currently, Covelli is the owner and manager of L'Uva restaurant in Provincetown. With a home in Barcelona, Spain, it was an easy transition for Covelli to be in Tuscany teaching cooking and pastry technique at Toscana Saporita Cooking School. Covelli's talent is a great asset to the classes.