A seat at the table with Anna from Celentano’s
Written by Anni Mara
Tucked away on the east side of Glasgow, Celentano’s is more than just a restaurant—it’s a place built on the joy of gathering. Italian-inspired, yet deeply rooted in local Scottish produce, Celentano’s brings people together over wholesome, seasonal dishes served in a casual yet refined setting. With a strong focus on sustainability and a shared love for simple, delicious food, the restaurant has quietly gained recognition from the Michelin Guide, a testament to its thoughtful, ingredient-led approach.
Owned and run by married couple Anna and Dean Parker—with Dean at the helm in the kitchen as head chef—Celentano’s is also a family affair in the truest sense. Their young son, Fred, is already forming his own early food memories, often in and around the restaurant’s warm, bustling heart.
Behind the scenes, Anna is the driving force helping shape both the front-of-house experience and the business as it grows. In this conversation, she opens up about her earliest food memories, how life has changed since opening Celentano’s, and the unexpected links between fashion, food, and family.
What’s your first food memory?
My grandmother’s cooking. She was a pure Glaswegian- hearty, traditional Scottish food. Pasta was too fancy for her. She made incredible soups, and I still wonder why they tasted so good. My mum told me she grated everything into the pot, which gave the soup this amazing texture. She also made mince and tatties, and always served mash with an ice cream scoop—which, as a child, I thought was magic. As an adult, it gives me the ick! She also massively overfed us. I was five, getting portions meant for a twelve-year-old.
What was in the soup?
Lentil soup- carrots, lentils, turnip. Simple but delicious. I think I remember it so vividly because my mum didn’t cook with salt, but my gran did, so the flavour stood out.
What kind of food memories are you trying to create for Fred?
I’m mindful about it, but the main thing is that we always sit down and eat together. Dean often isn’t home for dinner, so I’ve started eating at toddler-time—around 5pm. Fred eats what we eat, even if ours has a bit more salt. He’s two in May, a typical toddler—fussy but loves food. He sees Dean cook so often that every time he sees a pot, he shouts, “Daddy, daddy!” I’m like, “Mommy cooks too!” But his kitchen association is all Dean. He even has a mini kitchen at home, and every night Dean Facetimes him from the restaurant to show him the kitchen. It’s very cute—and very Dean.
Do you think he’s more adventurous with food because you own a restaurant?
Absolutely. We eat out a lot and bring him with us. He’s used to restaurants, and we always let him try our food.
Has owning a restaurant changed your home cooking?
Yes, we eat much healthier at home now. When I worked all the shifts pre-Fred, I’d wait for the staff meal, which was usually healthy, but I was so hungry by then I’d just overeat. And let’s be honest- chefs love butter. So even if it felt healthy, it probably wasn’t. At home, we keep it simple. Dean loves miso soup with brown rice, vegetables, shrimp. We do a lot of simple, nourishing food. I’ve never been a great cook, but I can feed myself. My go-to is a tomato-based chicken curry- spicy, gingery, warm.
Favourite spice?
Cumin.
Dean’s favourite?
Saffron. He even puts it in his breakfast! I don’t mind saffron, but not for breakfast. He’s always in a phase. Right now, it’s saffron. But overall, he loves miso in all its forms.
Do you host friends and family often?
Not until recently- we lived in a flat with no space. But we just moved into a house with a separate dining area and I’m so excited to host holidays and dinners. I’m not the best cook, but I love having people over.
When did you realise you liked hosting?
When we lived in London. We started having small groups over, and I realised how much I enjoyed it.
When did Celentano’s come about?
We opened nearly four years ago, right in the middle of lockdown. We were still living in London and had to sneak up for viewings. I worked in fashion as a men’s buyer, and Dean had always been a chef. Food was always a big part of my life- my parents loved cooking and trying new foods when travelling. My mum made a great Moroccan curry and amazing salads- quinoa, buckwheat, zucchini, that kind of thing.
When I met Dean, food became even more central. On our honeymoon, we started talking seriously about opening a restaurant. The opportunity for this location came up and I was ready to leave fashion. Originally, I was just going to help set it up and manage admin—but once I worked a full service, I realised I loved it. The only reason I stepped back was because of Fred.
Is fashion really that different from running a restaurant?
Not really. Fashion and food both require customer insight, trend awareness, budget management. You can’t skip steps- you have to know every role inside out before you can manage a team. Just like a sous chef can’t skip years of kitchen work.
What’s your role now?
I’m in at 8:30am, do admin, see the team, help with lunch service, pick up Fred, then jump back on my laptop in the evening. It gives me space to do more marketing and help grow the business.
You mentioned food and fashion trends—how do you balance them at Celentano’s?
We never do something just because it’s trendy. Like fashion, if you chase trends without knowing who you are, you lose your identity. We try to stay true to ourselves. The bar is where we play with trends a bit, like new cocktails, fun wines.
How often do you change the menu?
It can be weekly or even daily. Dean might find wild garlic and create a dish around that. We like to change things monthly so guests always find something new. Travel inspires us too, and Dean encourages the team to eat out and explore. It keeps the creativity alive.
What’s your food ick?
Foams. Especially when they’re just decorative and add nothing to the dish.
Any favourite family recipes from childhood?
Dean would say making toasties with his grandparents. He started putting all sorts of things between two slices of bread- maybe that’s where his creativity started. My sister and I used to make an eggplant pasta that felt very stressful at the time, but now I realise how simple it was.
How did you and Dean meet?
He was head chef at The Dairy. One of my best friend’s boyfriends managed there. We met through them. I was drunk; he’d just finished a shift. I said, “I fancy the chef,” and my friend said, “He’s not just a chef- he’s THE chef.” Our first date was the day after Valentine’s Day. We went for coffee, visited a gallery, had lunch at Upstairs at the Ten Bells, then cocktails in Soho. It was a great date.
Where does the name Celentano’s come from?
On our honeymoon in Italy, we heard this song in a shop. Turns out it was Adriano Celentano, an old Italian singer and the song was made-up language meant to sound American. It followed us throughout the trip. When we talked about the restaurant, we knew: It has to be Celentano’s.
Quick Bites with Anna
Favourite drink?
Margarita (formerly a Negroni). Anything sparkling.
Nightcap?
Always a Negroni.
Favourite snack?
Rice cake with peanut butter and banana (smooth, not crunchy) or with hummus and kimchi/sauerkraut—plus Tabasco if it’s sauerkraut.
Fridge essentials?
Hummus, sauerkraut, blueberries, oat milk.
