Borgata’s Deborah Pellegrino Serves As A Culinary Trailblazer

Atlantic City, New Jersey , once a premier family vacation spot, has evolved over the last four decades into a world-class gaming destination. It all began in 1976 when New Jersey residents voted in a referendum to legalize casino gambling in the city known worldwide for its iconic Boardwalk, Miss America Pageant and Steel Peer. The referendum led to the opening of the first legal casino, the Resort Casino Hotel, which was inaugurated in 1978. Numerous other casinos have since followed suit, making Atlantic City a playground for both big rollers and busloads of slot machine players.

Now also an unassuming paradise for foodies, Atlantic City is known for its award-winning restaurants and celebrity chefs including Gordon Ramsay, Guy Fieri, Michael Symon and more. Local favorites, delicious down home Italian cooking, five-star restaurants and budget friendly buffets are all on the menu here. In fact, an endless list of restaurants await offering new takes on classic dishes, your favorite comfort foods and global flavors.

Borgata Hotel Casino & Spa is a leader in bringing exquisite, top-quality food to the masses. The destination is home to a variety of talented people who are ushering in new and exciting touches to the food and beverage scene, such as Deborah PellegrinoExecutive Director Chef at Borgata, Pellegrino is seen as a trailblazer in the destination's culinary scene, serving as the property's first-ever female executive culinary director and also as the first woman to hold this title in any casino in Atlantic City.

"Initially, my father suggested I take a bread baking class at the Academy of Culinary Arts when I showed uncertainty about wanting to attend college," she explains. "I fell in love with it and soon enrolled in the full culinary program. I've always been artistic, and cooking allowed me to express that creativity through food. While I developed a deep love for cooking, I found my true passion in pastry."

Pellegrino has been working in the culinary industry for over 20 years, and since 2022 has been the Executive Director Chef at Borgata, a position she was promoted to in just eight short months. In her role, she oversees 14 on-site restaurants within Borgata, ranging from fine dining to grab-and-go, ensuring the hotel is producing exceptional food for each guest at every price point. In addition to her role as Executive Director Chef, Pellegrino and her husband Mark are the owners and creators of a local chocolate shop, , which specializes in bean-to-bar chocolate, allowing guests to view and experience the whole chocolate-making process. She is also the winner of Food Network's Chocolate Myths in 2003.

Inflation has significantly impacted the culinary industry, like most industries, driving up costs across the board. It raises the question of how people are managing with such high prices. However, Pellegrino is not deterred. She says, "I prefer to view it as an opportunity to improve sustainability. The rising cost of goods encourages us to be more resourceful, minimizing waste, recycling and donating whenever possible. For instance, we proudly support the NJ Marine Resources Administration Shell Recycling Program. We collect used oyster shells from our restaurants, which are then cured and returned to the Mullica River reefs. This process helps regenerate oyster populations, improves coastal ecosystems and reduces our waste disposal costs by keeping shells out of landfills."

Of course, overseeing 14 on-site restaurants presents its fair share of challenges. "One of the biggest challenges is recognizing that not everyone approaches things the way I do, and that's a positive," she says. "I bring a creative, sometimes unconventional approach to problem-solving, but I value collaboration and believe that openness to diverse perspectives leads to the best outcomes. I'm fortunate to work with one of the most talented teams in the industry, and I take pride in fostering an environment where we inspire each other to excel. I view challenges not as obstacles but as opportunities and temporary hurdles that will eventually be overcome."

Pellegrino's culinary philosophy centers on the belief that "you are what you eat." She says, "The quality of ingredients we use directly impacts not only our guests' satisfaction but also their well-being. By focusing on sourcing the finest, most nutritious ingredients, we create dishes that nourish the body and elevate the dining experience. However, I also recognize the importance of indulgence and balance. While healthier choices are key to feeling energized and focused, there's a place for culinary indulgence, whether it's butter, sugar or rich flavors that provide comfort and enjoyment. My goal is to offer a menu that reflects this balance, ensuring guests can enjoy both wholesome and decadent options, while maintaining a standard of excellence in everything we serve."

There's no doubt that Pellegrino will continue to forge ahead with new and innovative food concepts that should help move Atlantic City to the forefront of culinary excellence within the casino industry. "Reflecting on where I thought my career would lead versus where I am today, I'm grateful for the path I've taken and my journey is far from over," she says.