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Meet your private Chef

Pasquale Martinelli

“To truly embrace any food, dish, or dinner experience, you must first focus on ingredients and then, your technique and presentation.”
As a private chef, Pasquale’s life’s mission is to share his treasured native region of Puglia and the long-forgotten, centuries-old recipes of Southern Italy with you.
As a food and hospitality artisan, Pasquale has spent the last 22 years emphasizing the importance of his country’s traditional Mediterranean diet’s health benefits – from its rich organic and bio-agriculture and wild and sustainable fishing to the farmers’ respect for the land and its seasons.
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Pasquale’s story

Over the Years

Born and raised in Mola di Bari, Puglia, Italy

When Pasquale was a child, his father did not have the financial resources to own land, so he arranged to farm a small portion of land right by the Adriatic Sea. There, he taught Pasquale how to plant all kinds of seasonal vegetables, most notably his native Cento tomatoes – also known in the region as “Pomodori de La Penna.” His mom would then sell them to the community from the steps of her rented home in town.

Graduate in a school for hospitality services, Ipsar in Castellana Grotte

Graduating from the hotel and culinary institute at the IPSSAR “Armando Perotti” (Bari) and IPSSEOA “Consuls Pinto” (Castellana Grotte, BA) in 1990, Pasquale believes both programs were integral in establishing a foundation for appreciating the science of food and the art of hospitality.

Moved to United Kingdom

At his first experience far from home, Pasquale worked for “Forte Hotels” and he served in private events for the Royal Family and other prestigious events.

Moved to Milan and worked for restaurants group “Denti”

Worked for “Princess Cruises” as line cook

Moved to New York City and worked in several upscale restaurants like Jean George and Alain Ducasse

Once in New York City, Pasquale worked with internationally renowned chefs such as Alain Ducas at Manhattan’s prestigious Benoit and Jean George Vongerichten’s Steakhouse. Developing menus and overseeing the culinary operations for these upscale restaurants served as a precursor for launching his exclusive private chef and hospitality company.

Worked as chef in Bella Vitae Restaurants

Featured on The Martha Stewart show

Started to work as a private chef for some families

Founded “Alloro Private Dining”

Attained certifications in “Nutrition Science” and “Child Nutrition and Cooking” from Stanford University in California and “Lifestyle Medicine: Nutrition and the Metabolic Syndrome “ from Harvard Medical School, MA

Ode to Bread

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