Cesare Casella is an acclaimed restaurateur, chef, consultant, author, and educator based in New York. He is best known as ‘the chef with the rosemary’ and is rarely without a small bouquet springing from his jacket pocket — a nod to his childhood in Tuscany, where rosemary grew wild.

For over 35 years, Chef Casella has been committed to helping people understand that Italian cuisine is defined by its simple ingredients, just as Italian culture is defined by its regions and history. He began his career at his family’s trattoria, Vipore, which he elevated to a world-renowned restaurant, eventually earning it a Michelin star.

Chef Casella began his American journey in 1990 as executive chef at New York’s renowned Coco Pazzo, then went on to create and run critically acclaimed restaurants. He also launched the Italian Studies division of the International Culinary Center and served as the dean of the program from 2005 to 2020. Chef Casella has written numerous books, including the 2013 James Beard Foundation Award nominee, The Fundamentals of Classic Italian Cuisine, and in 2016, Feeding the Heart, winner of the Independent Publisher’s gold award for adult non-fiction.

Today, Chef Casella serves as Chief of DNA (Department of Nourishment Arts), overseeing a team of chefs, nutritionists, therapists, farmers, and educators at the Center for Discovery, a premier residential facility in upstate New York for the medically fragile.

The chef’s contributions to the culinary scene have been recognized in media ranging from Forbes to The New York Times. He was voted one of the best chefs in New York City by Food & Wine magazine and has appeared on hit shows such as ‘Iron Chef’ and Anthony Bourdain’s ‘No Reservations’.

In addition to his work in the kitchen, Chef Casella is the Honorary President of the Association of Italian Chefs of New York. As a member of the prestigious Associazione Italiana Ambasciatori del Gusto, he works to promote and safeguard the culinary identity and heritage of Italy across the globe. The chef’s newest passion is making vinegar, cooking with it, and showing how it can elevate flavors in almost everything we eat.