An Inside Look at Borgata Hotel Casino & Spa with Executive Director Chef Deborah Pellegrino

Atlantic City is an unassuming foodies paradise, and Borgata Hotel Casino & Spa is at the forefront of bringing exquisite, top-quality food to the masses.

The destination is home to a variety of people who are contributing new and exciting touches to the food and beverage scene, with one of those people being Deborah Pellegrino, Executive Director Chef at Borgata. Pellegrino is seen as a trailblazer in the destination’s culinary scene, as she’s not only the property’s first-ever female executive culinary director, but she’s also the first woman to hold this title in any casino in Atlantic City.

Deborah has been a force in the culinary industry for over 20 years, and since 2022 has been the first woman to hold the position of 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. Beyond her position at Borgata, Deborah and her husband are the owners and creators of a local chocolate shop, MADE, which specializes in bean-to-bar chocolate, allowing guests to view and experience the whole chocolate-making process.

Check out our interview with Deborah below to learn more about her and what she does!

Tell us about your background in the industry.

After graduating from the Academy of Culinary Arts, I was recommended for a summer cooking job, which led to my role as crew chef on a 204′ private mega yacht. I prepared meals for 18 crew members and worked with the owner’s chef team during their stay. I fished daily, cooking my catch, and crafted meals from scratch while traveling to remote locations like the Galapagos, French Polynesia, and Japan.

After three years, I returned to Atlantic City, eager to gain pastry experience. I became a Pastry Sous Chef at a casino, where I met my husband. I eventually rose to Executive Pastry Chef, overseeing 47 outlets, running a 25-person shop, and winning competitions like the Food Network’s Chocolate Myths. I consolidated bake shops across four properties over 17 years.

Later, my husband and I started a bean-to-bar chocolate business, but due to COVID, we pivoted. I then joined Borgata as Executive Pastry Chef and was promoted to Executive Chef—the first woman in Atlantic City casino history to hold this title.

What kind of experience do you aim to give your guests as Executive Director Chef?

As the Executive Director Chef at Borgata, I am committed to providing each guest with a unique and memorable dining experience. I understand that individual preferences vary, so I offer a diverse array of culinary options, allowing guests to choose dishes that align with their tastes, all while maintaining a consistent standard of excellence. By setting high expectations for quality and service, I aim to ensure that every guest feels welcomed and valued during their visit.

What inspires the food and beverage program/s at Borgata Hotel Casino & Spa?

Inspiration comes from many sources and affects people differently. At Borgata, our food and beverage program is driven by a commitment to creativity and innovation, avoiding the predictable and embracing the new. We are inspired by each other, which pushes us to continuously elevate our craft. Our goal is to stay ahead of the curve, creating not just a meal, but a memorable experience that resonates with our guests.