Cream of the Crop! Executive Chef Edilerman Molina opens Tosca Americana in Atascocita, Texas

December 22, 2016 Atascocita, HKA Texas News, LOCAL NEWS, Restaurants

By Russell Lambert, Owner HKA Texas.

Executive Chef Edilerman Molina (Chef Eddie) opened his mouth watering concept of Italian American Cuisine in Atascocita, Texas this week.

His one of a kind restaurant features Filet Migon; Chicken Scarpariello; Chicken Saltinboca; Salsacci with sundried tomato cream sauce; Broccoli rabe with sausage; Indonesian Chili Shrimp; Cedar Planked Salmon, just to name a few.

To say our meal was enjoyable would be an understatement. From the appetizers to the Dessert every bite brought with it more perfection and cravings for what might come out next. At last it had to end, but not before we began planning our next visit to try even more of Chef Eddies Entrees.

At the age of 13, Chef Eddie started working for his uncle at the John Peel Island Inn in Long Island, New York. He went on to train at the Culinary Institute of America, Interned at the five-star Marriott Marquis in Manhattan, New York. He continued working at Marquis after his internship, and eventually helped open up the luxurious Brooklyn Marriott in 1998.

Fast forward to Houston… Chef Eddie worked at the Houston Country Club under Master Chef Fritz Gitschner, was the Regional Executive Chef for Morrison Management Specialists Healthcare division, Executive Chef at Bayshore Medical Center, Adjunct-Culinary instructor at the San Jacinto College, Executive Chef of The American Cafe, and now proud owner and Executive Chef of Tosca Americana.

Chef Eddie encourages residents of Humble, Kingwood, and Atascocita to try his concept before making the long drive into Houston, or The Woodlands. Chef Eddie hopes to equally entice restaurant enthusiast from all across Houston to make the trip to Tosca Americana.

It really is hard to put into words how good the Italian American Cuisine is at Tosca American. I highly recommend you try it for yourself. My wife and I have, and we will be back.