Over the Years
Mola di Bari, Puglia, Italy
Chef Pasquale Martinelli was born and raised in Mola di Bari, a small township and comune located in Puglia, Italy. Growing up, Pasquale found himself surrounded by farmers, fisherman, and home cooks that taught him the value of a meal well done.
Learning to Farm
Though the Marinelli’s couldn’t afford their own property, Mr. Martinelli arranged for their small family to farm a quaint portion of land along the Adriatic Sea. The nearby river allowed Pasquale to gain first hand experience, learning how to plant seasonal vegetables (most notably, Cento-tomatoes. Also known as “Pomodori de La Penna”). Mrs. Martinelli would often sell the full-grown crops to neighbors throughout the community from the steps of Pasquale’s childhood home.
Moved to United Kingdom
When old enough to attend university, Pasquale graduated from Ispar in Castellana Grotte, the Hotel & Culinary Institute at the IPSSAR “Armando Perotti” (Bari), and IPSSEOA “Consuls Pinto” (Castellana Grotte, BA) in 1990. With the knowledge and ambition to succeed, Pasquale ventured far away from home to the United Kingdom.
Moved to Milan and Worked for Various Fine Dining Restaurant Groups
In his first experience abroad, Pasquale was hired to work for “Forte Hotels” and served in private events for the Royal Family and other prestigious guests. After which, Pasquale moved to Milan and explored a variety of culinary opportunities that included culinary work for Denti, Princess Cruises, Jean George and Alain Ducasse.
Moved to New York City and Worked in Several Upscale Restaurants
Once in New York City, Pasquale caught the big-city bug and partnered with several internationally renowned NYC-chefs (that include Alain Ducasse at Manhattan’s prestigious Benoit and Jean Vongericten’s Steakhouse).
Furthered Knowledge of Nutritional Science
During this time Pasquale also obtained certifications in “Nutrition Science” from Stanford University in California, an MA for “Lifestyle Medicine: Nutrition and the Metabolic Syndrome” from Harvard University, “Whole Food Plant Based Diet” at Cornell University and “Science of Gastronomy” at The Hong Kong University of Science and Technology.
Expanded Experience at Michelin-star Restaurants
While honing his culinary skills, Pasquale also developed menus and oversaw the operations of several Michelin-star standard establishments. These experiences would serve as precursors for Pasquale’s future culinary ambitions.
The Martha Stewart Show & Launch of Alloro Private Dining
After a tour as chef for Bella Vitae Restaurants, Pasquale found himself in the limelight with a featured spot on The Martha Stewart Show. This incredible opportunity proved fruitful and Pasquale leveraged the exposure to launch his own private chef and hospitality company–Alloro Private Dining.