Global Business Ventures.
Early Passion for Food
Peter Ingrasselino{s love affair with food began at a tender age. His childhood was filled with cherished moments in his grandmother{s kitchen, where they crafted traditional Italian dishes beloved by the family. This early exposure to cooking sparked a lifelong passion that would shape his future.
Climbing the Culinary Ladder
At just 14, Peter took his first steps into the professional culinary world as a dishwasher in a local restaurant. His enthusiasm and curiosity quickly saw him learning the ropes in both the kitchen and dining room, holding various positions and gaining invaluable experience. Peter{s dedication led him to the prestigious New York Restaurant School (now the Culinary Institute of NY), where he honed his skills in Culinary Arts and Hospitality Management. Upon graduation, he secured a position with Club Med Vacation Resorts, undergoing rigorous training before becoming Executive Chef at Vieux Fort in St. Lucia. Here, he learned 17 different cuisine styles, working alongside talented international chefs.
Entrepreneurial Ventures
Returning to New Jersey, Peter opened his first restaurant, "Peter’s on the Boulevard," earning accolades such as "…a GREAT new chef in the industry" from the Bergen Record. His entrepreneurial spirit flourished as he took on a consulting role at Ill Fornaio Trattoria in Clearwater, Florida, advising on menu design, staff training, and cost management. Following this, Peter opened "The Black Pearl," a fine dining French restaurant that achieved four-star status. This success allowed him to expand his ventures, establishing various restaurants, catering businesses, a publishing company, a branded manufacturing facility, a Hospitality Consulting Agency, and a Hospitality Placement Agency. Peter was intricately involved in every aspect, from space design to menu development.
Expansion and Recognition
Peter{s businesses thrived, leading to the creation of "Catering Masters," which served the entire state of Florida. A notable contract with The Home Depot solidified his reputation as a premier catering provider for corporate events. His culinary prowess extended to retail, where he developed a line of bottled sauces, salad dressings, spices, frozen pizzas, and a coffee line with Melita Coffee, featuring in their Celebrity Chef Series. Peter{s expertise also made him a food columnist and cooking seminar host, further cementing his influence in the industry. His leadership roles included serving as President of the American Culinary Federation for Tampa Bay and as a Board of Director for the Clearwater Beach Chamber of Commerce.
Broadening Horizons
Peter{s diverse experience includes roles as Food and Beverage
Director for Starwood Hotels and as a consultant and expert witness in the hospitality industry for Fortune 500 companies. His insights and strategies have helped numerous clients achieve greater success. His brand "INGRASSELINO™" became a trademark, representing his line of sauces, cookbooks, and reality books. His products and publications are available through major retailers such as Walmart, Target, Barnes & Noble, Martha Stewart, Amazon and more.
New Ventures and Real Estate Expertise
Peter{s entrepreneurial spirit led him into the pet food market, collaborating with veterinarians to develop products for animal nutrition. Additionally, he holds real estate licenses across NJ, NY, PA, FL, the Caribbean, and Europe, oering expertise in various real estate specializations. His latest venture is a talk show titled "Real Estate Talk Live," which he hosts. The show provides insights into the real estate industry, featuring interviews, stories, and listings, and is available on platforms like ROKU TV, APPLE TV, and FIREFLY TV. Peter Ingrasselino continues to excel in the hospitality and real estate fields, leveraging his extensive knowledge and experience to provide exceptional services and products. His journey from a young kitchen helper to a renowned entrepreneur and real estate expert exemplifies his relentless drive and passion.
