Chef Peter Ingrasselino
Master Chef · Author · Founder of INGRASSELINO® Products
A Grandmother's Kitchen
Peter Ingrasselino's earliest memories are of standing on a stool beside his Italian grandmother at her New Jersey stove, folding garlic into olive oil and learning that patience is the first ingredient in any sauce worth bottling. From those afternoons came every recipe that bears his name today.
From Dishwasher to Master Chef
At fourteen he took his first restaurant job as a dishwasher. He worked every station, then earned a degree in Culinary Arts & Hospitality Management from the New York Restaurant School. By his early twenties he was Executive Chef at Club Med Vieux Fort in St. Lucia, training alongside international chefs and absorbing seventeen world cuisines — while always returning to the Italian table.
The Black Pearl & Beyond
He opened Peter's on the Boulevard in New Jersey, where The Bergen Record called him “a great new chef in the industry,” then went on to open The Black Pearl, a four-star fine-dining room in Florida that drew actors, models, and Fortune 500 executives. He served as President of the American Culinary Federation's Tampa Bay Chapter and consulted on hospitality at the highest levels.
The Name Becomes a Brand
In time, Peter's own surname became a federally registered trademark for his line of sauces, dressings, spices, and the forthcoming Food of Culture cookbook series. Thirty years of recipes — every jar simmered slowly, the Old World way.
“Peter fell in love with food at a very young age. His fondest memories as a child are of him helping out in the kitchen at his grandmother's house — making all the Italian dishes his family loved to eat.”
— INGRASSELINO® Products
A Philosophy in Glass
Honest ingredients. Old World technique. No shortcuts. Every jar of INGRASSELINO® sauce begins with sun-ripened tomatoes and ends with the same patience Peter learned at his grandmother's stove. The thirty-one volumes of his forthcoming cookbook series carry the same conviction — one chef, one lifetime, one tradition preserved.
Visit the PantryRooted in the Old Country
The same rolling hills and stone farmhouses that have defined Italian countryside for centuries inspire every recipe. Antique farming tools, terracotta roofs, and the patient rhythm of the harvest — these are not mere aesthetics. They are the foundation of a culinary tradition that Chef Peter Ingrasselino carries forward in every bottle and every page.
