Michael’s family first came to the United States in 1872 in pursuit of the American dream. After settling in Birmingham, Alabama, they began with a single fruit cart. That eventually became a small family store, allowing them to raise their family while honoring their Italian heritage through food prepared in their own kitchens. Food remained central to the Locascio family, both at home and in business.

Chef Michael’s culinary journey began in his father’s butcher shop, where he developed a respect for quality ingredients and craftsmanship. He later earned his culinary degree at Western Culinary Institute, and continued his education by working in the kitchens of accomplished chefs across the United States.

After helping open Hot & Hot Fish Club and Chez Fonfon in Birmingham, Michael was offered the opportunity to work abroad in France, Sweden, and eventually Italy. There, he was welcomed by the Tremolini family and worked in two of their restaurants, including a Michelin-star establishment. Those experiences shape the food, the atmosphere, and the traditions that come together at Mother’s Italian Kitchen—where family, heritage, and the table are at the core of everything we do.