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Meet the Founder

Pasquale Martinelli

“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 that helped him launch his business, which became Alloro Private Dining in 2018.

In addition to being a certified Integrative Nutrition Health Coach, Chef Pasquale holds specialized certifications in nutrition, agriculture, food science, and sustainability from leading institutions, including Stanford, Cornell, and Harvard Medical School.  He is also a Certified Olive Oil Sommelier through Spain’s Escuela Superior Aceite de Oliva. 

From the hills of Puglia to the streets of New York.

Beyond the sparkling current of the Adriatic and Ionian seas lies an oasis known as Puglia. Widely regarded as an Italian paradise, Puglia is legendary for its crystal blue waters, picturesque beaches, and rolling valleys of thriving farmland. This breathtaking Mediterranean region has produced Italy’s finest organic crops for millenia, including olives from century-old trees, tomatoes, artichokes, chicories, legumes, burrata, and durum wheat. Our culinary journey begins in the cobblestone streets of Puglia and delivers unforgettable private dining and event experiences in New York City and beyond.
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