Chef Cesare Casella is an acclaimed New York chef and restaurateur known for the ever-present rosemary sprouting from his shirt pocket. His Tuscan roots have guided him through a robust career that celebrates simplicity, quality, and respect for ingredients.
The man behind celebrated New York restaurants such as Beppe and Maremma, Chef Casella began his career in the kitchen at Vipore, his family’s trattoria in Lucca, where he eventually earned it a Michelin star. These days, Chef Casella has launched his very own salumi company, Casella’s Salumi Speciali, making prosciutto from heritage breed pigs, true to the classic Italian recipes and flavors of his childhood in Tuscany.
Chef Casella acts the Chief of the Department of Nourishment Arts (DNA) at the Center for Discovery — a residential, medical, and educational facility for individuals with complex disabilities and medical frailties nestled in the Catskills. He also serves as Dean of Italian Studies for the International Culinary Center (ICC) and has authored several books including True Tuscan and The Fundamental Techniques of Italian Cooking and most recently, Feeding the Heart.