Deb Pellegrino

She is an accomplished executive pastry chef and culinary leader with nearly three decades of experience in casino, resort, and fine dining establishments. Currently serving as Executive Director Chef and Executive Pastry Chef at Borgata Hotel Casino and Spa in Atlantic City, she leads pastry operations and culinary teams. She previously owned MADE Atlantic City Chocolate Bar, a bean-to-bar chocolate shop serving artisan chocolate, cocktails, and desserts, from 2018 to 2022. Her earlier career includes over eighteen years as Executive Pastry Chef at Caesars Entertainment Corporation, where she managed a team of 32 employees producing pastries and desserts for more than 37 restaurants across four casinos, created dessert menus for banquets serving up to 10,000 guests, and managed food and labor costs within budget. She also served as Pastry Chef at Temple Bar and Pastry Sous Chef at Resorts Casino Hotel, beginning her pastry career after working as a private chef on a yacht. Her career reflects a deep commitment to culinary excellence, creative menu development, and team leadership.