425 Magazine’s Best Chef for 2020, Cody Castiglia is the chef and owner of Della Terra Catering.
A third generation cook and food business owner, Cody Castiglia grew up in a family of chefs and foodies in Western New York, learning the Italian classics from his grandmother and father.
He then branched out and earned degrees in culinary arts and hotel and restaurant management. He went on to gain hands on experience by working in high-volume catering as well as intimate, fine-dining, James Beard Award-recognized restaurants throughout New York and Texas.
Originally from Western New York, his career has led him to some of the top hotels and restaurants in Dallas, Park City, New York, and Seattle.
Della Terra Chef/Owner Cody Castiglia grew up in a family of chefs and foodies in Western New York, then earned degrees in culinary arts and hotel and restaurant management. He gained hands on experience by working in high-volume catering as well as intimate, fine-dining, James Beard Award-recognized restaurants throughout New York and Texas.
Chef Cody gained experience at the 1200 room Hyatt Regency Dallas, the flagship restaurant of former Best Chef in the U.S., Stephan Pyles and the Craving Restaurant. Most recently, Cody was the opening Chef de Cuisine at a fine dining, farm-to-table restaurant in Hamburg, NY called Carte Blanche. He moved to the PNW in 2017, launching Della Terra and teaching farm to table cooking classes for the public at four different venues in the Seattle area.
Castiglia is grateful for the diverse experiences that he has gained, both in high-volume hotels and catering and intimate, fine-dining restaurants.
With Della Terra, Castiglia aims to merge these experiences with his own flavors and creations, providing truly farm-to-table dining and warm hospitality to groups of all sizes.
His cooking philosophy is simply using the finest, local, in-season ingredients and treating them respectfully.
- To provide unforgettable, fine-dining restaurant quality food and service for groups of all sizes.
- To sourcing each ingredient, to benefit the local community and environment.
- To develop and mentor young chefs through internship programs with culinary schools and scholarships.