Other Chefs
Joseph’s Pasta has taken great care to build one of the best culinary development teams in our field. In fact, our team boasts three culinary school graduates with university degrees.
Chef Cesare Casadei graduated from Michigan State University in 2000 with a Bachelor of Science in Civil Engineering. Upon graduation, he worked for two years as a staff engineer for the Detroit-based engineering firm NTH Consultants, Ltd.
In 2003 he moved to Boston where he pursued his true passion: cooking and the culinary arts. While attending the professional chef’s program at the Cambridge School of Culinary Arts (CSCA), he worked for two North End Italian favorites: Terramia and Antico Forno. In less than six months he was promoted to sous chef at Antico Forno and was given the creative liberty to add daily specials to the menu.
In 2004 Cesare was selected to be part of a group of 20 cooks to work for the American Pavilion at the Cannes International Film Festival where his group was responsible for preparing private dinners for American film producers, directors and screenplay writers.
After earning his professional chef diploma, Cesare left the Boston area to work in Italy for a year. After returning to Boston in 2006, he taught Regional Italian cuisine in the Recreational Program and the Italian curriculum in the Professional Chef’s Program at CSCA while also coordinating culinary excursions to Emilia-Romagna and Umbria, laying the foundation for the CSCA to start an Italian Culinary Immersion program. On a part-time basis, Cesare continues to teach the regional Italian curriculum as well as recreational classes at the CSCA.
Since 2007, Cesare has been the Research & Development Manager for Joseph’s Gourmet Pasta and Sauces. He manages a team of five development chefs that work with the top Italian restaurant chains in the nation. Following the 2008 acquisition of Joseph’s Gourmet Pasta by Buitoni (Nestlé), Cesare was responsible for the product development of four different products that are currently sold nation-wide under the Buitoni ‘Riserva’ line.
Chef Nikki Trzeciak and Chef Aaron Lamb are culinary graduates from the prestigious New England Culinary Institute.
Chef Matt Monteverde is a graduate of the Cambridge School of Culinary Arts.
Fernando DoCarmo’s dedication, knowledge of the equipment, and his impeccable work ethic make him an essential member of our team.