PELLE'S FOODS
About Us
Our
Story
Pelle's Foods started as a small, heartfelt initiative, selling homemade sauce to friends and family to help cover medical bills. Driven by the positive response and the need for broader reach, Pelle's Foods explored selling at local farmers' markets. Chef Mark, who is a Massachusetts native who now lives in Georgia, calls back to his childhood when making the specialty sauces. Pelle's Foods aims to share the flavors and experiences reminiscent of this childhood, inspired by Nana's cooking. Through Pelle's Foods, he hopes to bring the essence of these homemade dishes to others.
About the founders
Mark & Carroll Pellegrinelli
Mark has been a professional chef since the late 1970s, bringing decades of culinary expertise to the table. He has co-owned and served as the chef of an Italian restaurant, operated a personal chef service, and is currently a pasta sauce manufacturer. Additionally, Mark spent 17 years as a salesman for a food distributor.
Carroll, a Wall Street Journal bestselling author, has written three cookbooks and a travel/cookbook. She and Mark collaborated on their personal chef service, "What's For Dinner?" This service involved visiting clients' homes to prepare multiple meals at once, which were then frozen for later use. Over time, the business evolved into a full-fledged party service, where they cooked, served, and cleaned for dinner parties, allowing hosts to "be a guest at your own party."