Taking his cue from the family business Chef Cesare Casella enrolled at the Culinary Institute Ferdinando at the age of fourteen. After graduation, he applied his knowledge to their family restaurant which eventually became a famous regional destination spot. After some time, all of Chef Casella’s work had paid dividends, attracting various personalities who have acknowledged his fascinating dishes that have become a signature trademark for him.
His rise to stardom started to accumulate by the year as he was eventually named the Executive Chef of Coco Pazzo that produced sister restaurants Il Toscanaccio. But seeing that he should also find security for his talent, he opened his own New York Restaurant in 2001, Beppe and in Maremma in 2005.
He has also written three books, Diary of a Tuscan Chef, Italian Cooking for Dummies and True Tuscan. He has also appeared in various food networks where he showcases his unique style of cooking that has been acknowledged worldwide.
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