From Puglia to the world, with love. This is how we can briefly explain chef Pasquale Martinelli vision, strong of experience, heritage and knowledge—with a big heart.
Chef Martinelli began his culinary journey at the historic Hotel Palace in Bari where he came to understand that growing as a chef would require him to keep learning. He eventually moved to to the Grand Hotel D’Aragona in Bari with the goal of learning as much as he possibly could. More determined than ever, Martinelli continued his journey as a chef in Milan where he worked at Hostaria Al Binari. During this time, he was able to learn about the world of wine to add to his well-rounded portfolio of culinary experience. From Milan, he moved to Great Britain and found himself working in a restaurant steeped in prestige and historic significance: The Hotel Compleat Angler, a part of the very prestigious Forte hotel chain.
He then flew overseas to the United States and began to study yet another food culture, expanding his culinary knowledge in New York City. He worked in Italian, French and traditional American restaurants where he learned everything he could to ensure that his clients received an unparalleled food experience. While in New York, Chef Martinelli also had the opportunity to work with internationally renowned chefs such as Alain Ducasse at Manhattan's prestigious Benoit and at Jean George Vongerichten’s steakhouse. As a chef, Martinelli had the opportunity to serve many VIP personalities like Michael Bloomberg, Nancy Pelosi, Liza Minelli and Paul McCartney.
He recently founded Alloro, a company for private and corporate fine dining where he continues to expand his philosophy of nourishing the soul through food. Let's hear it from how own words.
After graduating from Scuola Alberghiera in Castellana Grotte, Bari and gaining some experience in Puglia, you decided to expand your world and vision by leaving your hometown. What culinary vision would you say you brought with you from home?
I was born and raised in Mola di Bari, a small coastal town in the region of Puglia. It was there that I learned the importance of keeping our culinary traditions alive, along with a sunny, warm hospitality that highlights the fresh, seasonal and organic products. The amazing extra-virgin olive oil, the freshest seafood that Puglia offers. It is an emotional experience that goes beyond the food itself. Being a son of farmers, I was always amazed by the great work, passion and effort that fishermen, artisans, shepherds and all farmers put in everyday to make sure they can deliver "healthy ingredients"—whether for home or for restaurant consumption. Since the very beginning of my career, I have always stood by the philosophy of "farm to table" for many reasons. One of the most important reasons is respect for mother nature and what she has to offer everyday.
From Puglia to the cruise liners in the Caribbean. Then Milan and Great Britain... and finally New York—where you moved 20 years ago. How did your idea of cuisine evolve and change over the years city to city?
I always look up to my mom as my "executive chef" and of course, traveling around the world gave me the opportunity to find more inspirational recipes with new ingredients—but I always stayed grounded to the traditional culinary heritage that I left in Italy. My idea of cuisine is more related to the importance and idea of the dinner table itself where people get to spend perhaps the most important time of their day. So, before I can even think of cooking, I love to make my guests feel comfortable and at home. This also gives me the opportunity to get to know their "souls"—which will allow me to match their expectations with the food. Hospitality for me is holy; we need to cuddle our guests the same way we cuddle babies. I often like to say, “We need to feed the guests’ souls first and then their bellies."
Burrata Pugliese e Battuto di Mazzancolle
How difficult is for you to bring these dishes abroad and how do Americans react to your idea of cuisine?
Although I live in New York (where we have access to anything from around the globe), I wish I could share more food and stories with the American people—food and stories that are behind the small farms or certain products that we just don't see on the US market. I think that in the US, many Italian restaurateurs and chefs gave in when it came to defending our culinary treasures and at times, we did not put much pride in its representation. Often, we put money first and we just do whatever people want—rather than standing firm and defending our culture. Sometimes, we just don't give the right value to our traditions and to those who have created it. American people love to discover and try new dishes and recipes—especially if there is a story behind it.
What are the most authentic dishes that represent your cuisine and your region?
My cuisine is all about the history and tradition of my region. I am more of a person who represents the old school massaie—which, I think, carries a great culinary heritage. During my private dinner events, I design menus according to my guests needs and/or food orientations (possible allergies or special diets) and whenever possible, I love to offer the old school dishes from Puglia. No matter what the menu might be, I always serve handmade bread made with wild yeast and semola senatore cappelli from a century-old mill in Puglia and extra virgin olive oil from century-old olive trees in Puglia.
The simplicity of the ingredients does not sacrifice any element of culinary opulence or natural elegance. I usually prepare handmade pasta with my guests in order to share the atmosphere of an Italian household—where much of our food is made fresh everyday. One of my signature dishes is strascinate saresi "Senatore Cappelli" with primitivo braised lamb, ceci freschi and lobster mushrooms. Whenever I have the opportunity I love to serve crudo pugliese because at the New York Market, I can find some outstanding shellfish, crustaceans and mollusks.
Fritto di Gambero
After your experience in the restaurant industry, you founded a Private Chef and Hospitality company called Alloro Private Dinner New York. What is the main difference between working in a restaurant versus as a private chef?
If I think about an average medium-volume restaurant, we prepare, cook and serve about a thousand people per week. So, much of the work has to be standardized (as far as trying to keep quality at the same high level of excellence) while for a small private company, it becomes more of a tailored Italian dinner experience where we serve no more than thirty people per week. So much of the work is made up of research and importing most of our ingredients from small farms in Puglia. Some of our ingredients are also New York local organic produce from places like Union Square Farmers Market. For the fish, I wake up at 2 am and go directly to Hunts Point Fish Market in the Bronx, the second largest seafood market in the world after Tokyo.
You combine your work as a chef with philanthropy. Tell us more!
I pay it forward through my philanthropic efforts—including being part of some fundraising events where I donate my dinners at live auction here in New York City as well as in Puglia. The proceeds go to cancer research, building playgrounds in Afghanistan and Haiti and to help clean up beaches in my hometown of Mola and some other charity events in Puglia.