We recently connected with Pasquale Martinelli and have shared our conversation below.

Pasquale , thanks for joining us, excited to have you contributing your stories and insights. We’d love to have you retell us the story behind how you came up with the idea for your business, I think our audience would really enjoy hearing the backstory.

I was the chef at an Italian restaurant on the Lower East Side of Manhattan when I had the opportunity to cook for a NYC doctor and his family one evening. After dinner, the doctor approached me and asked if I would be interested in cooking for his family that weekend at their beach house in the Hamptons. Since I was off that weekend, I accepted the offer.

While being shown around the house, I noticed a photograph of a little girl who resembled my daughter, who was four years old at the time. When I inquired about the girl, the doctor revealed, “That’s our daughter who passed away in a boat accident.” His words deeply touched me.

The following day, the doctor emailed me, asking if I would consider donating a private dinner in memory of his daughter for a fundraising event. I agreed, although I had no idea what to expect. The dinner was auctioned off to a celebrity, and that experience sparked the idea that this could develop into a viable business venture.

Gradually, I found myself balancing both roles: working as a chef in a restaurant while also taking on private chef engagements on my days off. Juggling two jobs was challenging, as they were similar yet distinctly different. I had to purchase ingredients, drive to locations that were sometimes three or four hours away, and cook with the tools available in each home. Sometimes, I even cooked on private yachts, which presented unique challenges due to limited space and varying guest needs.

I often found myself making decisions alone, as working solo meant I lacked the input of colleagues to brainstorm ideas or seek advice. At the beginning, I was responsible for overseeing every aspect of the business—not only as a chef but also as the founder, handling administration, marketing, PR, and more.

Ultimately, I realized I was offering a valuable service: bringing a quality dining experience directly to clients’ homes, yachts, or even private jets. I sourced fine Italian ingredients flown in directly from Italy, allowing people to enjoy restaurant-quality meals without the hassle of driving, parking, or making reservations. We essentially became an Italian restaurant that goes to them.

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?

We offer the most exclusive private dining experiences in the NYC tri-state area, the Hamptons, New Jersey, Pennsylvania, Miami, and Los Angeles.

I design menus based on our guests’ needs and preferences, incorporating the principles of the Mediterranean diet and authentic Italian cuisine. Our guests embark on a culinary journey through Italian history, exploring how food has evolved from the earliest civilizations to the present day. This journey highlights both the benefits of traditional practices and the negative habits that have influenced the Western world.

Any advice for managing a team?

The most important skills are empathy and selflessness. Always remember that when you place others before yourself, they can feel this positive energy. It demonstrates a deep care for people, showing them that they matter more than you, and often even more than the clients themselves.

We’d love to hear about how you keep in touch with clients.

Being transparent, kind, and generous is essential. I strive to raise money for those who are less fortunate and to volunteer my time and resources. By sharing what I have with everyone I encounter, I cultivate the image of a good person, which in turn reflects positively on my professional image.

Contact Info:

• Website: https://Www.alloroprivatedining.com
• Instagram: Alloro New York Private Dining
• Linkedin: Pasquale martinelli