faculty

CHEF CESARE CASELLA
Dean of Italian Studies
Chef Casella enrolled in the Culinary Institute Ferdinando Martiniat the age of fourteen, and after graduating, he began transforming his family's restaurant, Vipore, from a local hangout into a well-known regional destination. By 1993, he had earned Vipore a Michelin star and a reputation that attracted patrons from Henry Kissinger to Tom Cruise. Chef Casella was then named Executive Chef of New York's Coco Pazzo and soon launched its sister restaurant, Il Toscanaccio. In March 2001, he opened his first solo New York restaurant, the critically acclaimed Beppe, followed in 2005 by Maremma, a Tuscan trattoria, named for the region in southwest Tuscany. Currently, he is the executive chef/partner at Manhattan's Salumeria Rosi, where he creates a special menu of trattoria-style Italian dishes for the restaurant and masterfully prepared foods-to-go for the salumi counter.

Chef Casella travels frequently between New York and Italy, staying on top of both cultures and culinary scenes. He has also written three books—Diary of a Tuscan Chef, Italian Cooking for Dummies, and True Tuscan—and has appeared on Food Network's Tyler's Ultimate, Molto Mario, and Martha Stewart Living. In 2005, Chef Casella brought his vision and dedication to students of The FCI as our first Dean of Italian Studies. He designed the curricula for our new Italian Culinary courses, including The Italian Culinary Experience, one of the most comprehensive training programs in Italian cuisine, culture, and language found anywhere in the world.

CHEF GUIDO MAGNAGUAGNO,
Lead Chef-Instructor
Chef Guido Magnaguagno is the Coordinator at The Italian Culinary Academy. A native of Northern Italy, Chef Guido loves making fresh pasta and hand-rolled gnocchi. Although it doesn’t always work out perfectly, he tries to live each day by the ancient Roman standard for a happy life: 8 hours work, 8 hours fun, and 8 hours sleep. He credits creativity and a love of working with people for his own professional success. And as for those 8 hours of fun? They are often spent pursuing his artistic hobbies in sculpture, drawing, and photography. Joined The Italian Culinary Academy in 2006.

CHEF JESSICA BOTTA,
Chef-Instructor
Just as her own mentor, Chef Fabio Trabocchi of Fiamma, taught her, Chef Jessica Botta emphasizes to her students the importance of supreme attention to detail and respect for craftsmanship at all stages of the culinary process, from prep to plate. Her favorite cookbook, Le Ricette Regionale Italiane, has no shortage of recipes for her preferred dish to cook and eat: pasta!Her leadership and integrity instill students with confidence, and her dedication to the New York Women’s Culinary Alliance demonstrates her devotion to advancing the ideals of the industry. Joined The Italian Culinary Academy in 2008.

CHEF HAYLEY STEVENS,
Chef-Instructor
After graduating from ALMA (The International School of Italian Cuisine), Chef Hayley Stevens continued to work at the renowned school as a kitchen assistant and translator/facilitator for students of The Italian Culinary Academy. During her time at ALMA, she also worked at several Michelin®-rated restaurants throughout Italy gaining culinary experience in the many regions of the country. She now brings her vast first-hand knowledge and experience to the students at The Italian Culinary Academy. Joined The Italian Culinary Academy in 2008.