John Allegretti

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About Me

John Allegretti Culinary Bio: Greetings! It's fantastic to be considered for the opportunity to cook for you. My culinary journey has taken me cross country, over 6 states and too many years. This experience has me going from dishwasher as a teenager, to line cooking at many hotels/restaurants as a younger man. From there I specialized in volume/banquet production. Had time to find a few side “gigs” with private yacht charters, motion picture industry on location catering. Indy Racing League hospitality. Lately another turn was found with personal chef service and professional sports. I enjoy living in Florida, (no more snow!!) when I have time seek out golf courses, personal growth, live music, sunsets and road trips. Chef John Specialties: Early in my career, I worked with European Chefs training in classical Escoffier fundamentals. That foundation proved invaluable over the years. The La Costa Resort in California introduced me to “spa cuisine” culinary style. With this background I was able to arrive at the Del Mar Thoroughbred Club for 3 seasons. My skills were honed there with many dining options available. I worked directly with local food writer/author Jeanne Jones to execute her signature dishes in the Turf Club. Next stop is San Diego Convention Center, where we were host property for many landmark events. To say there were a few specialized dietary requirements would be an understatement. Those requirements generally landed on my clipboard. Rest assured that my work ethic is professional from shopping to cleanup. This is especially true in the domain of food safety which is always top priority. All production is done according to HAACP time & temperature controls. This mindset is present throughout the experience. Presently; the world of professional sports is front and center. I wanted to get closer to a “west coast” environment and NHL Tampa Bay Lightning Hockey Club was a perfect fit. There my assignment was to produce and supervise VIP buffets, Team Post Game meals, and family room dining. Next up, through local networking, I arrive at MLB Tampa Bay Rays Baseball for a season. There I was selected to cook for Visiting Teams Display stations along with Premium Area Buffet Production. Where will I land next.....??? Professional Experience: Present: Tropicana Field, Tampa Bay Rays; Premium Area Production Chef 2015 to 2022; Amalie Arena; Tampa Bay Lightning; VIP Area Supervisor 2011 to 2015: Swan & Dolphin Resort; Banquet Cook 1 2009 to 2011: LL Properties, Chef/Partner 2005 to 2009: Mader's Catering; Hot Food Production Chef 1996 to 2004: San Diego Convention Center: Sous Chef

Areas of Expertise

Experience & Background

learn basic home "survival" cooking, all ages will benefit. All diets included, vegan, gluten free, keto,