About Chef Cesare Casella

Chef Cesare Casella is best known as the chef with the rosemary. He is rarely without a small bouquet springing from his jacket pocket, a signature that represents his dedication to fresh ingredients, his herb-inflected cuisine and his childhood in the Tuscan countryside where rosemary grew wild and his family ran a small trattoria, Vipore, outside of Lucca.

For over 20 years, Chef Casella has been sharing his passion for authentic Italian food with Americans. Currently he is the Dean of Italian Studies at the International Culinary Center and serves as Chief of DNA, The Department of Nourishment Arts® at The Center for Discovery, where he works to raise awareness about healthy eating and sustainability surrounding a population of children and adults with developmental disabilities.

Most recently, Casella was invited to serve as a Board Member of the Friends of the USA Pavilion and represent the United States at the EXPO Milano 2015.

Chef Casella has written several books including 2013 James Beard Foundation Award nominee, The Fundamentals of Classic Italian Cuisine (2012), True Tuscan (2005), Italian Cooking for Dummies (2002), and Diary of a Tuscan Chef (1998). Currently, he is working on a new book under the working title, The New Italians. Chef Casella also contributed to the English edition of Food Editore’s Gusto, an encyclopedia of Italian food and ingredients published by Abbeville Press in 2014.

Casella is also an expert in Italian charcuterie and heirloom products. He has been creating artisanal Italian-style salumi in the United States since 2010 under the name Giorgio’s Salami and he is also the founder of Republic of Beans, Inc., specializing in imported Italian heirloom products including beans, grains, spices, olive oil, and other high quality ingredients.

Chef Casella is a favorite with the media, appearing on hit shows such as “Iron Chef,” “Top Chef,” “Master Chef Australia,” “Best Thing I Ever Ate,” No Reservations,” “Food Porn,” and “After Hours with Daniel Boulud.” He has been featured in prominent print publications such as The New York Times, The Wall Street Journal, New York Magazine, Food & Wine, Bon Appetit, Gourmet, and Men’s Health; and his movements are tracked by bloggers and food websites such as Grubstreet, Eater and SeriousEats.

Most recently, Casella was the founder, creator and Executive Chef of Salumeria Rosi, the Italian-style small plates delicatessen in New York City, which opened in 2008. Salumeria Rosi received a notable “Dining Brief” by the New York Times’ Frank Bruni and was honored with the title of “Best Meatballs” and “Critic’s Choice” by New York Magazine. Following the success of Salumeria Rosi, Chef Casella opened his traditional modern Italian restaurant, Ristorante Rosi in September 2012 on New York’s Madison Avenue. In 2007, Casella was the recipient of Food Arts magazine’s “Silver Spoon Award,” and in 2005, Forbes awarded his restaurant Maremma with three stars and New York Magazine called it one of the Top 5 “Best New Restaurants.” His first solo New York restaurant, Beppe, opened in New York in 2001 following several years as Executive Chef of Pino Luongo’s Coco Pazzo.

Chef Cesare Casella

Casella frequents both the James Beard House and De Gustibus as a featured visiting guest chef. He is an active member and supporter of City Harvest, Meals on Wheels, Food Bank of New York, Autism Speaks, Slow Food USA, and the Gruppo Ristoranti Italiani (GRI), a group of Italian culinary professionals around the world that seek to promote Italian cuisine. For decades the ‘TuscanChef’ has been eternally committed to helping people understand that Italian culture is defined by its history and its most basic components – much like how Italian cuisine is defined by the ingredients from which a dish derives.