Although born in the United States, Giuliano spent much of his childhood in Italy, and got his first taste of teaching as a teenager, working at his mother's School of Classic Italian Cooking in Bologna(5), where he committed himself to mastering the simple, genuine flavors of Italian cuisine.For more than three decades, Giuliano has taught hands-on and demonstration style courses at cooking schools in Europe and the United States. From 1995 to 1999, he led a number of multi-day courses at the legendary Hotel Cipriani (6) in Venice. He has lectured at the Smithsonian Institution in Washington D.C. and the National Geographic Society. He has appeared at numerous Food and Wine Festivals including: Food & Wine Classic in Aspen, Colorado, The Masters of Food and Wine in Carmel, California, The Book and The Cook in Philadelphia, The Reading Festival in Sarasota, the Epicurean Classic in Michigan; and for 6 years he taught at Disney’s Epcot Food and Wine Festival.He is a regular guest on the Today Show (7) and has been a guest on the nationally syndicated PBS show, Seasonings. His school in Italy has been featured by the Fine Living network, and he is often a guest on local TV shows in cities to which he is traveling.

In 2000, Hazan and his wife, Lael, inaugurated a cooking school of their own, Cooking with Giuliano Hazan (8). Each spring and fall, the couple — along with partner, Marilisa Allegrini of Allegrini Winery(9) in Valpolicella — offer culinary and travel enthusiasts a true taste of Italy at Villa Giona, a restored Renaissance villa outside Verona.

Hazan is married to food educator, Lael Hazan and is the father of Gabriella and Michela. The family lives in Sarasota, Florida.

• 1993 - The Classic Pasta Cookbook, Dorling Kindersley
• over 500, 000 copies sold, 12 languages, 16 countries
• 2000 - Every Night Italian, Scribner
• 2005 - How to Cook Italian, Scribner.
• 2009 - Giuliano Hazan's Thirty Minute Pasta, Stewart Tabori & Chang

Hazan has also contributed articles for newspapers, magazines and cookbook anthologies. These include the New York Times (13), Cooking Light magazines (14), Cooking the Costco Way (15), and Joan Nathan's The New American Cooking.