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Cesare Casella

New York, NY

Also known as: chefcasella

Simple. Honest. Classic. Chef Casella, Tuscan chef par excellence. ChefPartner at Salumeria Rosi and Il Ristorante Rosi, Dean of Italian Studies at the ICC. Chief of the Department of Nourishment Arts at the Center for Discovery. Chef Casella has written several books including True Tuscan (Morrow ), Italian Cooking for Dummies (Wiley ), Diary of a Tuscan Chef (Broadway ), and the James Beard Foundation Award nominee, Fundamental Techniques of Classic Italian Cuisine (Abrams ) An expert in Tuscan cuisine, Chef Casella is committed to educating the public on Italian food and philosophy, a belief that Italian culinary culture is defined by its history and finds expression in the humble components of fresh ingredients. Chef Casella got his start in the U.S. consulting with New York restaurants. In Chef Casella was appointed Executive Chef of Coco Pazzo and soon after launched Coco Pazzos sister restaurant, Il Toscanaccio. In he opened his first solo New York restaurant, Beppe, in honor of his grandfather, farmer Giuseppe Polidori. Beppe earned critical praise and commercial success for its authentic, rule-bending Tuscan cuisine. Following success at Beppe, Chef Casella launched Republic of Beans, a company that imports heirloom Italian ingredients including beans, grains, spices, and olive oil. In Chef Casella opened his second solo restaurant, Maremma, which Forbes awarded stars naming it one of the "best restaurants in the country." New York Magazine called it one of the Top Best New Restaurants in New York City and food critic Adam Platt deemed it one of the Best Places to Eat in ." In Chef Casella opened Salumeria Rosi and soon received a notable Dining Brief by the New York Times Frank Bruni. Most recently, Chef Casella opened Il Ristorante Rosi, a traditional modern Italian restaurant on New York's Madison Avenue.