At Basilico, the quality of dessert is only as strong as the teamwork behind it, and pastry chef Donna Sardella’s process starts with how she works with people. “I build a relationship with the people I work with,” she says. “It’s like a family affair after all these years.” That “family affair” is an operating system where the back kitchen’s focus is on timing, texture, and taste.

Keeping the Connection

Even though she’s mostly behind the scenes, Sardella doesn’t lose sight of the guest experience. “I enjoy going in the dining room, speaking to the customers I see year after year and wind up building relationships with them as well,” she says.

Seeing the same guests return and taking the opportunity to talk with them allows her to see what stays memorable, what “timeless” means to them, and what they want the next season to taste like.

Sardella understands the difference between appearance and execution. “When I go to the dining room with my white coat on and the desserts come out looking nice, no one realizes how it gets done,” she says. There’s plenty of hard work that goes into perfecting her craft, including the prep and coordination that happens before the final presentation. “It takes a lot of time and patience to get where you want to be,” she adds. “It doesn’t happen overnight. You have to be able to put in the time.”

Menus With Intent

Sardella updates menus seasonally but also relies on timeless classics. “At Basilico, classic means structured flavors and refined technique,” she says. “I have a French culinary background, and most of my desserts have an elegant flair to them.”

That elegance is felt in balance—the way sweetness is calibrated, the way fruit and cream coexist. “It takes a lot of organization, timing, and patience,” she adds.

Today’s diners want options, including choices that feel lighter without sacrificing satisfaction. Fruit-based and healthy options like gluten-free are very popular, Sardella says. Still, her philosophy stays grounded in flavor. “People look for healthy choices for desserts, but I think it’s a balance of flavors and not making the dessert too sweet that works best,” she says.

Like her menu approach, Sardella stays aligned with what’s available. “We work with the season and use what is available to us,” she says. “We even take requests from new customers, especially our regulars.”

With a personal love of  pistachio, she infuses the flavor into a variety of offerings—ice cream, souffle, and sometimes tiramisu. For the fall, she’s featuring brûlée pumpkin cheesecake with an amaretti crust. But Sardella’s signature dessert is tiramisu served in an espresso coffee pot.

The pastry chef’s second role as owner of DS Cake Designs extends her work beyond Basilico. “When I’m making a cake, I like to know the occasion first and see what kind of design they’re looking for,” she says. “Then they go into the details of the cake and whether the venue will be indoor or outdoor.”

At Basilico and DS Cake Designs, Sardella’s work is felt in every bite. “Never stop learning, and people will see your hard work through your desserts,” she says.

Photograph courtesy of Donna Sardella