Founder -Victoria Casella
I was inspired to create Pasticceria Umami through my love for my Southern Italian heritage. Traveling there opened my eyes to the beauty and craftsmanship of Italian cuisine.
I grew up in a very Italian-American family, surrounded by those same beloved flavors my entire life. Over time, I found myself craving something a little different — not because I loved my heritage any less, but because I wanted to find a way to keep it close while still creating something new.
From a young age, I was captivated by cooking shows on the Food Network, and discovering Chef Masaharu Morimoto on Iron Chef sparked my appreciation for Japanese culinary tradition. His creativity and his deep respect for ingredients drew me to the precision and balance that define Japanese cuisine.
I wanted to create something both exciting and different while honoring my Italian heritage—that’s how Pasticceria Umami began: blending these two cultures in a way that's both beautiful and harmonious.
I created Pasticceria Umami to move beyond the predictable — redefining what dessert can be by blending Italian heritage with Japanese technique.
As Founder, Executive Pastry Chef, and Recipe Developer of Pasticceria Umami and Chef Lead and Culinary Instructor at Sur La Table in Naples, Florida, I have built my craft around balance, precision, and intention. My work has been recognized with the Golden Whisk Award at the Southern District level.
At FGCU's Mark Ain Azul Innovation Challenge 2026, Pasticceria Umami received First Place — an honor awarded for innovation, creativity, and execution — introducing Italian-Japanese pastry fusion to a live audience of over 600 people for the first time.
I am CPD-certified in Kitchen Management and Culinary Skills & Techniques, ServSafe® certified, and currently an Entrepreneurship student at FGCU — bringing both culinary artistry and business insight to every dessert experience I create.