“The dinner table is the most important place for humanity.”
– Chef Pasquale Martinelli
Chef Pasquale Martinelli was born and raised as a farmer’s son in Puglia’s Mola di Bari, where he grew up surrounded by fishermen, farmers, and generations of food artisans. His family farmed a portion of land along the Adriatic Sea, where young Pasquale gained firsthand experience planting seasonal vegetables, developing a lifelong appreciation for quality ingredients and the “farm to table” philosophy. Pasquale later pursued formal culinary training, graduating from the Hotel & Culinary Institute at the IPSSAR “Armando Perotti” in Bari and IPSSEOA “Consuls Pinto” in Castellana Grotte, before venturing to London to begin his professional culinary immersion.
After honing his craft across Europe, Pasquale set his sights on New York City, where he had the privilege of working alongside culinary luminaries including Alain Ducasse at the prestigious Benoit and Jean-Georges Vongerichten. Yet it was his time overseeing front-of-house operations at several premier establishments that proved equally transformative, revealing that true hospitality is not born in the kitchen alone, but in the seamless connection between a meal and the people enjoying it together.
His career reached a national audience when he was featured on The Martha Stewart Show, an opportunity which helped him launch his business, which became Alloro Private Dining in 2018.
