About Michael Fucci & Tiny Kitchen

I’m gonna go out on a limb and assume you’re here because you want to cook better — real food, for one or two people, in whatever kitchen space you actually have. Maybe you’re cooking for yourself for the first time. Maybe you’re tired of spending $18 on a bowl of pasta you could make at home for $4. Maybe every recipe you find assumes you own a Viking range, with a sous chef on call and a family of four waiting at the table.

If so, you’re in the right place. Pull up a chair.

Hi, I’m Fucci

Michael Fucci, technically. But most people? They just call me Fucci…rhymes with Gucci.

There are roughly 4,000 Michaels in any given room at any given time, so Fucci is how you get my attention — well, unless you’re at a Fucci Family Reunion, where everyone answers to Fucci and the whole thing becomes a completely different problem.

I’ve spent years in a full-time career as a practicing attorney. I know exactly what it’s like to end the workday completely spent, staring into the refrigerator and wondering if there’s a real meal somewhere in there… or whether it’s takeout again. Or PB&J. Or, better yet, Ramen. That tension is real. And it turns out, figuring out how to solve it became one of the most satisfying things I’ve ever done.

But long before law school, I grew up in a household where food wasn’t just fuel… it was the whole point. French mom. Italian dad. Every occasion centered around the table. We’d be talking about what we were going to cook at the next meal before we’d even finished the current one. Learning to cook in my family wasn’t optional. It was as fundamental as learning to walk.

What I didn’t fully appreciate until I was out on my own was how rare that was.

A Studio Apartment, a Tiny Kitchen, and a Choice

Fast forward to life in Los Angeles, living in a small studio apartment where the kitchen was, shall we say, cozy — roughly the size of a generous closet. I had two options: spend $20 on takeout, or figure out how to make something real in the space I had.

I chose to figure it out. And what started as a necessity — making great meals with what I had, in the space I had, for just me — turned into something I genuinely loved. Turns out, big taste has absolutely nothing to do with how much counter space you have.

My friends started requesting my recipes. Then requesting I cook for them. Then asking me to teach them. That’s when it clicked: the problem wasn’t that people didn’t want to cook. It was that nobody had ever shown them how — in a kitchen their size, for a portion that made sense, without a list of ingredients they’d never use again.

So, with the encouragement of friends, Tiny Kitchen Big Taste was born — or, as it’s affectionately known these days, Tiny Kitchen.

Every Reason People Don’t Cook for One or Two — And Why None of Them Hold Up

I’ve heard every reason people give for not cooking. Every. Single. One.

• I never really learned how to cook — nobody ever taught me.
• By the time the workday is over, I have nothing left.
• Cooking just for myself feels pointless — why go through all that for one person?
• Every recipe I find feeds four or more people. I don’t need four servings.
• I don’t know how to cut a recipe in half — every time I try, something goes wrong.
• Everything goes to waste — half a head of cabbage, a bunch of celery, gone.
• I don’t want to buy a whole jar of something I’ll use once and never touch again.
• My kitchen is basically a shoebox — I have no counter space and nowhere to put anything.

Every single one of those is valid. And every single one of those is solvable. That’s what Tiny Kitchen tackles head-on… one recipe, one episode at a time.

But Here’s the Real Why

The big food sites and cooking shows are built for families of four or parties of eight. They’re built for a different kitchen, a different budget, and a different life than most of us. Tiny Kitchen is built for the rest — real people on a real budget, cooking for one or two people in whatever space they have. We’re built for everyone else.

But I’ll be honest with you about the bigger reason this exists.

Growing up, my family always ate together around the dinner table. No cell phones. No TV. No video games. Just us Fuccis, actually talking to each other. I realize now that those dinners were how my parents stayed connected with my sister and me… how they knew what was going on in our lives. To this day, I still remember many of those conversations. Breaking bread together kept our family close.

I believe that when you learn to cook for yourself, you’re not just feeding yourself better today. The single person who learns to cook becomes the partner who can make a real dinner. The partner becomes the parent who makes family dinner a nightly thing. And family dinner — that phone-free, distraction-free hour around the table — is one of the most powerful investments you can make in the people you love.

That’s the real reason Tiny Kitchen exists.

As Seen on Food Network & Hallmark

Tiny Kitchen Big Taste has been featured on Food Network and Hallmark, where the Zoodle Lemon Chicken recipe made its national television debut. After 150 episodes written, produced, and hosted independently, the show has reached food lovers in kitchens big and small all around the world.

And the work continues beyond the kitchen: I’m currently a producer on a feature-length documentary about Graham Kerr…the man the world knew as the Galloping Gourmet — coming late 2026.

Not bad for a tiny kitchen.

New Episodes. Same Tiny Kitchen.

After some time away, I’m back in the Tiny Kitchen and the cameras are rolling again. New episodes, sharper focus…every recipe built specifically for one or two people, for the time and space you actually have. Whether you’ve been here since the beginning or you just found us…welcome back, and welcome in.

Let’s Cook Together

Whether you’re picking up a spatula for the first time or getting back into the kitchen after years away, you’re in the right place. Browse the recipes, watch the videos, and let’s have some fun.

And if there’s a recipe you want to see or something you’d love me to tackle, send it my way. I love hearing from you.

Until then, I’ll see you in the Tiny Kitchen. Bring it!

— Fucci