About Me -
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.
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 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.
With a desire to move beyond the predictable, I set out to create a concept that breaks away from the uniformity of traditional pastry shops and redefines what dessert can be.
As a chef and culinary instructor at Sur La Table, I’ve refined my skills in technique and execution, translating inspiration into thoughtful, elevated creations. I was honored to receive the Golden Whisk at the district level across the Southern district, awarded for outstanding craftsmanship, strong guest experience reflected in customer reviews, and collaborative leadership.
I am also a CPD-certified professional in Kitchen Management, a ServSafe® Certified Food Handler, and an entrepreneurship student—bringing together culinary artistry and business insight to create a dessert experience that is both refined and intentional.
Our desserts are delicate, balanced, and never overly sweet—designed to be fully enjoyed and remembered. By blending Italian heritage with Japanese technique, each creation feels both familiar and unexpected.