Beatrice Casella

The Path

Training at University of Turin and CAST gave Beatrice Casella the technical base for a career that would move between pastry and savory work without losing precision. From the start, the work shifted across London and Spain, with kitchens that demanded control, pace, and the ability to read service from two angles: the measured discipline of pastry and the faster pressure of the line. In London, chef de partie at Tudor Room, Great Fosters Hotel in London asked for consistency and composure. Pastry chef at Hotel Café Royal in London then pushed that discipline into a more exacting register, where structure and finish carried the work. In Barcelona, pastry chef at Céleri in Barcelona kept that pastry foundation active before cook at Tickets in Barcelona and chef at Hisop in Barcelona widened the scope of the kitchen work. Head chef at Hisop in Barcelona marked the point where technical range also carried responsibility. The role at Ristorante Cantine Nervi in Gattinara returned Beatrice Casella to pastry chef work, but after London and Barcelona the context had changed: the same craft now sat inside a broader kitchen vocabulary. Across those moves, the throughline is not reinvention but accumulation — pastry technique, savory control, and the ability to shift between them. Since 2024, co-chef and co-founder of Glug in Barcelona, Spain has brought those parts into one place. The position reflects the full span of the work that came before it: training, pastry discipline, service pressure, and the experience of leading kitchens in two cities with very different rhythms.

The Work Today

In 2024, Casella became co-chef and co-founder of Glug in Barcelona, Spain. The role sits at the intersection of pastry training and savory leadership, with Barcelona as both setting and reference point. It is a shared project built from earlier posts rather than a clean break from them, and that continuity is part of the point.

Signature

Latte Miele and gambetea braves show the range Casella brings to the table. The first points toward a softer register; the second reads more direct and vivid. Read together, they suggest a chef working with contrast, where texture, balance, and clarity matter as much as the dish name itself.

In Their Words “For me, it all began with my grandmother—she was like a magnet. Watching her cook was mesmerizing and fascinating.”