Today we’d like to introduce you to Nicola Allegretta.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
I am writing to share my journey and passion for food and cooking with you. My path began in Italy, where I gained experience working in various environments, including pizzerias, restaurants, and hotels. After graduating, I traveled across Europe to experience different ethnic cuisines before moving to Santo Domingo in the Caribbean. My curiosity eventually led me to the United States, where I worked for Walt Disney World in Orlando, Florida.
Upon moving to California and opening several restaurants for my employer, I decided to launch my own project in 2006: Mama’s Meatball. This restaurant is dedicated to my mother and all mothers around the world, honoring the belief that no one cooks quite like a mom. In 2014, I opened Mistura, a modern Peruvian restaurant dedicated to my wife and her family. Throughout this time, I have also catered numerous private events, weddings, and high-profile gatherings such as Food & Wine in Aspen and the Fancy Food Show.
Most recently, in October 2025, I opened a new establishment called Nicola Restaurant. It is a Bachiche restaurant that serves as an homage to the Italian culture in Peru, reflecting my own heritage and experiences
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
I am writing to share my journey and the experiences that have shaped my career as a chef and business owner.
Life was not easy growing up, as my parents had very little. I remember one Christmas where we had nothing to eat but hard bread and boiled cauliflower. Because of these circumstances, I began working at the age of 13 to support my family and pay for my school supplies. After graduating from culinary school, I traveled throughout Northern Italy and Europe, where I began to build my reputation in the industry.
In 1999, I moved to the United States and started from scratch. I eventually opened my first restaurant, Mama’s Meatball, in 2006. When the 2008 recession hit, we had to be proactive to survive. While many were losing their homes and jobs, we created half-portions to feed our customers at competitive prices that wouldn’t break their wallets.
In 2012, I started a 16-acre farm project with SLO City Farm, producing organic vegetables for my restaurant, three supermarkets, several farmers markets, and 20 other restaurants in San Luis Obispo County. During this time, I also opened a Peruvian restaurant, Mistura, in Paso Robles. However, I eventually found myself overextended and ran out of budget, which led me to file for Chapter 13 bankruptcy.
Despite the lack of money and credit, I worked hard to navigate that difficult period. By May 2019, I was able to move Mistura to the Creamery in San Luis Obispo, right next to Mama’s Meatball. This allowed me to be present at both locations easily. When the COVID-19 pandemic arrived in 2020 and we were ordered to close our dining rooms, I felt a deep responsibility to help our community. We created tailored, budget-friendly menus and raised funds to support healthcare workers. These efforts generated enough income to support our staff and suppliers until we were able to fully reopen.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
As a chef, my passion for cooking is deeply rooted in my love for food, people, culture, and nature. This has inspired me to create unique spaces where I can offer beautiful culinary creations to my clients and fellow food lovers.
My mission is to build a business that respects nature through sustainable practices while simultaneously creating meaningful job opportunities for young students and families. Furthermore, I am committed to using this platform to support various non-profit organizations and provide assistance to those in need.
Can you talk to us about how you think about risk?
At the core of my philosophy is the belief that if we do not take risks, we will never succeed in life. Deciding to start a family, buy a house, or establish a business—or in my case, managing three businesses with over 100 employees—carries immense risk. It requires a deep sense of responsibility, a conscious awareness of others, and a commitment to respecting everyone around us. Furthermore, it demands strong financial knowledge to ensure we are fully prepared for any eventuality.
Contact Info:
- Website: https://www.misturarestaurants.com/
- Instagram: https://www.instagram.com/misturarestaurant/
- Facebook: https://www.facebook.com/watch/?mibextid=wwXIfr&v=1766379634093440&rdid=C2wNootDuvVW3XIY
- Twitter: https://mamasmeatball.com/
- Soundcloud: https://www.misturacatering.com/
- Other: https://www.nicolaslo.com/
