Alain Allegretti

Allegretti’s career spans from being at the helm of kitchens at world-renowned restaurants to setting the culinary stage at three of his very own in both New York and Atlantic City. Allegretti elevated his culinary expertise at several Michelin star-rated restaurants including: the two-star Restaurant Le Chantecler at Hotel Negresco in Nice, where Jacques Maximin served as his mentor; the three-star- rated Chez Chapel in Mionnay; and, the three-star-rated Restaurant Le Louis XV in Monte Carlo, under Alain Ducasse. Allegretti arrived on the New York restaurant scene in 2000, as Co-Executive Chef, at Sirio Maccioni’s Le Cirque. In 2005, Allegretti moved on to become the executive chef at the New York City Ritz-Carlton’s highly acclaimed restaurant, Atelier, where he solidified its place among the top restaurants in the city, earning three stars from the New York Times, one-Michelin star, and a tremendous 27 food rating in Zagat.