Cesare Casella

Cesare Casella, a renowned restaurateur, consultant, author, and educator, is based in New York and is famously known as the chef with the rosemary, reflecting his Tuscan roots.

Currently serving as the Chief of DNA at the Center for Discovery in upstate New York, Chef Casella oversees a team dedicated to nourishment arts, including chefs, nutritionists, therapists, farmers, and educators.

He is the owner of Casella's Salumi, offering a range of Italian cured meats inspired by his childhood in Tuscany, with his Prosciutto Speciale winning the 2020 Good Food Awards in the charcuterie category.

With over 35 years of experience, Chef Casella emphasizes the simplicity of Italian cuisine and its ties to regional history, starting his culinary journey at his family's trattoria, Vipore, eventually earning a Michelin star.

His culinary ventures include acclaimed restaurants like Beppe, Salumeria Rosi, and Maremma, as well as launching the Italian Studies division at the International Culinary Center, where he also served as the dean.

A prolific author, Chef Casella has penned several books, including award-nominated 'The Fundamentals of Classic Italian Cuisine' and award-winning 'Feeding the Heart.'

Recognized in various publications and media outlets, he has been featured in Forbes, Food Arts, New York Magazine, and The New York Times, while also making appearances on popular TV shows like 'Iron Chef' and 'Top Chef.'

Beyond his culinary pursuits, Chef Casella is actively involved in charitable endeavors and has a newfound passion for vinegar, exploring its nuances and culinary applications.

You can connect with him and follow his culinary adventures on Instagram and Facebook.