Chef
Pedro Allende
- Discipline
- Chef
- Based in
- New York City, New York, United States
i. Biography
Dough sets the working grammar at Soda Club in New York City, where Executive Chef Pedro Allende builds plant-based Italian cooking from mixing, rolling, shaping, fermentation, and restraint. Fresh pasta, fresh-baked bread, and rare Roman-style pinsa form the menu’s base; flavor follows the handwork rather than covering it. Structure and texture carry the cooking at Soda Club. In Allende’s kitchen, a sheet of pasta, a folded ravioli, and a long-fermented base for pinsa are treated as finished craft decisions, not neutral formats. Comfort comes through proportion, chew, filling, edge, and balance rather than weight.
Coming Up
Today, Pedro Allende is chef of Soda Club.
Where They Are Now
Plant-based Italian cooking at Soda Club in New York City is organized around housemade pastas, fresh-baked bread, and rare Roman-style pinsa. As Executive Chef, Allende works in a register where touch matters: flour into dough, fillings enclosed cleanly, breads carried through fermentation, and flavors set with balance. Ingredient clarity is the stated aim of the food there, with pure, inventive flavors handled with restraint. Tagliatelle in lemon nori butter with broccoli rabe, capers, and celery root is described as complex and comforting, built on brightness, savor, bitterness, and earthiness held in proportion. Ravioli with ricotta, chanterelles, and confit tomato is known as a crowd favorite, using the familiar pleasure of filled pasta and sharpening it with selected accents. Filled pasta provides another measure of the kitchen’s technique. The pillowy ravioli with chanterelles keeps attention on dough texture, enclosed filling, and mushroom depth without letting any one element dominate. The crisp-edged pinsa pies topped with smoked mushrooms and nduja apply the same dough discipline differently: fermentation, structure, crunch, chew, and concentrated flavor all sit in the base as much as the topping. Allende is also Chef de Cuisine at Al-Andalus in New York City.
Signature
Signature dishes include Ravioli with ricotta.
Honors
Recognition for the cooking is tied to the work itself at Soda Club: Roman-style pinsa made with long-fermented dough and rice flour, housemade pastas, and dishes such as ravioli with chanterelles and tagliatelle in lemon nori butter.
Profile updated July 2026
FAQ
Asked of Pedro
What is Pedro Allende's current role?
Pedro Allende is Executive Chef.
What is Pedro Allende known for?
Housemade pastas and rare Roman-style pinsa.
