Mixology News

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.

SommCon 2024 was held from October 5 to October 7 in San Diego, CA.

This three-day conference brought together wine and spirits professionals from across the industry. This year’s event featured a blend of educational sessions, tastings, and networking opportunities designed to elevate industry knowledge and foster collaboration. Attendees had the chance to engage with leading experts, participate in competitions, and explore the latest industry trends.

The first day of the event kicked off with the Concours d’Vin and Concours d’Spirits judging, where industry experts gathered to evaluate standout wines and spirits. The Women in Craft Forum featured discussions led by women in the industry, focusing on leadership and innovation. The day also included a lively Welcome Reception, where attendees and exhibitors connected in an atmosphere filled with exceptional wines and spirits. As exhibitors set up for the largest professional trade tasting in the country, it was clear that this was just the start to to an exciting weekend.

The excitement continued on Day 2 with the announcement of the winners from the prior day’s competitions. SommCon producer Michelle Metter opened the day with remarks and an announcement regarding a new collaboration with The SOMM Journal. Attendees had the opportunity to engage in hand-on education, explore the Beverage Expo, and participate in the Champagne Games. The day concluded with the SommChill Party, providing a perfect wrap-up to a day filled with learning, tasting, and networking.

Day 3 commenced with a meaningful mentor/mentee breakfast, connecting scholarship recipients with industry leaders. Dr. Monique Bell of Fresno State led a powerful session on racial inclusion progress in the wine industry. The day was abuzz with the trade tasting, where attendees participated in Champagne Games, explored tastings of the Paso Robles AVA, and received career advice from industry experts. The conclusion of SommCon came with the RNDC Fall Portfolio Tasting.

A heartfelt thank you goes out to all attendees, educators, exhibitors, sponsors, volunteers, and staff who contributed to the success of the SommCon Conference & Beverage Expo 2024. For those who missed the action, several sessions were recorded, and a SommCon Virtual Conference will be available early next year.

It’s the day after the New Year dawned and I’m in my bright, sunny room at The Breakers.

One of the most iconic hotels not only here in Palm Beach, Florida, but in the nation as a whole, the sprawling property has been in operation since 1896. Every corner is awe inspiring, from its gargantuan lobby and stunning floral displays, to an intricate network of pools. But aside from the views of the splashing Atlantic Ocean from my room, one of the show-stopping attributes of The Breakers is the massive bar HMF.

Sure, a hotel needs to have comfortable rooms, and I guess should have beds, too. But, to me, the most important facet of any hotel is its bar. Yes, the hotel bar is a thing of beauty, a gift from the vacation Gods, a thing of supreme convenience; a place to kick one back within, as my cousin refers to it, “stumbling distance” from your room. HMF counts as the cream of the crop.

Named after The Breakers’ founder Henry Morrison Flagler, the 11,050 square foot space boasts a wine list north of 50,000 bottles and 2,000 unique selections, while the cocktail menu is as thick as the novel on the nightstand you keep putting off reading. I couldn’t help but page through this one, though. On this particular night, I opted for a rare Grappa and because it’s a holiday, I celebrate with a flaming Baked Alaska, my first time having the treat. True to form, it comes out flaming and the Grappa comes out yellow. I throw it back.

Due north of the sandy shores of Florida, closer to where I live in New York City, lies another hotel with an equally memorable bar program. While The Breakers may have opened over a century ago, Virgin Hotel New York, in the city’s NoMad neighborhood, has barely been open a year. Regardless of its status as a brand new Big Apple haunt, its slick space is smoothly run and boasts a variety of amenities. Walking into the lobby, which lushly incorporates the brand’s trademark red color into its design, the hotel is quickly becoming known for a bevy of notable F&B operations. Even before its upcoming opening, the small, cocktail-focused space, The Riff Raff Club, is turning heads, considering its mastermind is the acclaimed bartender Charles Joly (known for bartending The Oscars among other starry events). Meanwhile, a staple of the hotel since its late 2023 opening is Everdene, an all-day rooftop restaurant and bar where I found myself one spring day.

Before then, I couldn’t help but partake in the hotel’s Exhale Spa, a tranquil space that boasts a snow room (with flakes of fresh white stuff trickling down), as well as a large, hazy steam room and a sweltering sauna. I opt for an experience in a “zero gravity chair,” which includes sound and vibrational therapy. I slip on my compression boots and bask in the silence and meditate on what I’m about to order.

Feeling refreshed, zen, and thirsty, it was time for brunch at Everdene. I walked past the front desk of the restaurant one night and the place was absolutely packed, but considering I’m here on an early Sunday afternoon, it’s decidedly less so. Aside from the fluffy spelt pancakes and smoked salmon platter that populate the menu, Everdene’s unique cocktails include what they call The G.O.A.T: Lobos Reposado Tequila, Pear Puree, Chili Syrup, Lemon and Cinnamon. It’s a sweet, sour, and spicy delight. And because no brunch can be complete without at least one Espresso Martini (Everdene whips theirs up with Mr. Black, Belvedere and fresh espresso), I order one up. Sabrina Carpenter would be proud.

While rare Grappas and inventive cocktails are perfectly nice, sometimes I find myself turning to the classics. Clear across the United States, it was in Los Angeles where I ordered an Extra Dirty Martini while staying at the Hotel Per La. While it is located squarely in the city’s fast-changing Downtown, the style is uniquely Italian-inspired, right down to its ornate lobby. As per usual, there’s a swank rooftop bar with a view of the city and a pool. But down below, just beyond the elevators that whisk guests up to their room, lies Ristorante Per L’Ora, a true hotel gem, if I’ve ever seen one.

Italian coastal is the name of the game here and I nosh on perfectly-crisp calamari, a caesar salad (which coincidentally is celebrating its 100th birthday this year) and a succulent Veal Milanese. When it comes to my libation, I opt for an Extra Dirty Ketel One Martini. “Extra dirty,” I repeat, with the same fever of somebody ordering a rare steak. Sometimes, bartenders are hesitant. “He can’t mean too dirty,” they may say to themselves when I first order. However, when I put the emphasis on it, it’s a signal that there is no limit to my dirty dreams. My waiter (who, much like the rest of the city, says he is an aspiring actor), brings one over from the bartender; it’s perfectly chill and goes down as smooth as can be. I can’t help but offer a cheers to the hotel bar: from Palm Beach to New York and Los Angeles, they always manage to hit the spot.

Here’s some other notable hotel hotspots for drinks for your next vacation

Botero Bar: Grand Wailea Resort, Maui, Hawaii

An open-air oasis with top-quality cocktails, Hawaiian favorites, and a large collection of Colombian sculptor Fernando Botero’s works of art.

Piano Bar: The Betsy, Miami, Florida

The bustling spot located on the city’s famed Ocean Drive boasts a chic clientele, a tinkling piano player almost every night, and flanks LT Steak and Seafood, one of the best restaurants in the city.

The Lounge: Limelight Aspen, Aspen Colorado

Tucked in the Rockies, this comfortable space regularly boasts live music, top-notch mountain-town grub, and perhaps most surprisingly, an extensive collection of Pisco.

White Limozeen: Nashville, Tennessee

Views of the Nashville skyline complete with vintage furniture and an inventive menu, the Dolly Parton-themed also boasts a giant sculpture of the beloved star.