The Cella Family
Family tradition began in the Cella family long before Ernesta and Umberto Cella left Cabanne, Italy for life in America. Umberto continued the art of hand whittling kitchen tools and Ligurian style cheese graters used by the Cella family to this day. Ernesta brought with her traditional dishes from the Liguria region of Northern Italy, just east of Genoa. Porcini mushrooms shipped in a brown paper sack arrived each fall from Ernesta's brother in Cabanne and were lovingly used in the traditional Cella lasagna still enjoyed on Christmas Eve.
Traditions have endured...holiday and life celebrations for Jim and Cheryl; Michael & Julia and son Anthony; Matthew & Laurie, son Cody and daughter Lily; and Kevin & Susan ~ center around family and food traditions influenced by grandparents Richard and Jean Cella and Anthony and Mary Danese, both marriages an Italian/Irish union.
For Jim and Cheryl Cella, life in the Schenectady area came full circle. Their first visit to 2015 Rosa Road was in 1975 when they were wined and dined at the former landmark Perrino's Restaurant on Jim's interview trip to the GE Research and Development Center (now GE Global Research). Thirty years later, the Clifton Park couple, along with oldest son Michael and his wife, Julia, returned as owner-operators of "cella bistro."
Executive Chef Michael Cella, a 2004 Culinary Institute of America graduate, began his formal training at SCCC under the mentorship of Chef Bob Payne of the Bears in Duanesburg and worked with Andrew Plummer (Maguire's/Albany) at both Cafe Allegro and Daisy Baker's in Troy. While a student at the CIA, Michael cooked at Terrapin and later Le Petit Bistro, both in the dining mecca of Rhinebeck, NY.