Title: Executive Chef
Company: The Turn Club
Location: Pittsburgh, Pennsylvania, United States
Pamela Delaude, Executive Chef at The Turn Club, has been recognized by Marquis Who’s Who Top Executives for dedication, achievements, and leadership in the Culinary Arts.
Ms. Delaude is noted for her dedication and expertise in the culinary arts, marked by more than 25 years of professional experience and a steadfast commitment to excellence. Since 2022, she has served as the executive chef at The Turn Club, where she leads menu development and food preparation, focusing on accommodating guests with allergies and dietary restrictions. Ms. Delaude’s leadership emphasizes healthy eating, fusion cuisine and the preservation of culinary heritage, all while fostering a multicultural team environment.
Before being acquired by The Turn Club, Ms. Delaude was an executive chef at MAXX Restaurant in 2022, where she continued to refine her approach to modern American cuisine by integrating global influences and contemporary techniques. She held the same position at BRAVO BRIO Restaurant Group in Pennsylvania between 2021 and 2022 and at Sodexo, managing large-scale food service operations and ensuring high standards of quality and safety from 2020 to 2021.
A career in the hospitality industry that dates back more than 25 years, Ms. Delaude has succeeded in numerous progressive roles, beginning as a lead server and bartender at Restaurant Cafe between 1998 and 2000. In 2001, she earned the position of kitchen assistant at Bar Tabola Calda “La Renascent” in Italy. By 2012, Ms. Delaude had begun working for several restaurants as a line cook, then as a banquet chef and pastry cook until 2014. At Mia Margherita Coal Fired Pizzeria under CP Hospitality LLC from 2014 to 2017, she spent nearly five years honing her craft in scratch-made Italian cuisine. More recently, she excelled as chef de cuisine for CP Hospitality LLC from 2019 to 2020.
Apart from her work in the field, Ms. Delaude demonstrated a passion for teaching others. In 2019, she was a pastry chef instructor at Pierpont Community and Technical College in West Virginia, where she notably graduated, specializing in pastry instruction. From 2019 to 2020, she taught as an assistant professor on campus, sharing her knowledge with aspiring chefs and guiding them through practical and theoretical aspects of the culinary field.
Ms. Delaude’s educational background began with business administration and management coursework at Universidad Privada San Juan Bautista in Lima, Peru, followed by advanced English language studies at Wall Street Institute in Milan, Italy. From there, she completed coursework on the tradition of Italian food II at APICIUS International School of Hospitality in Florence, Italy. In 2014, Ms. Delaude graduated from Pierpont Community and Technical College with a degree in culinary arts and restaurant/food services management, with honors. During her studies there, Ms. Delaude excelled academically, earning recognition on the President’s List for three consecutive years and serving as the president of her class.
Beyond her formal education, Ms. Delaude earned several industry designations that underscore her expertise. In addition to completing allergy and gluten-free training through AllerTrain, she received SERV Safe certification and earned credentials as a certified executive chef and certified pastry culinarian from the American Culinary Federation.
Ms. Delaude is an active member of the American Culinary Federation. A leader in her community, she has been a guest chef for the Appalachian Food Summit since 2018. She previously served as a judge for various food competitions and conducted chef demonstrations for the Bridgeport Farmer Market. Meanwhile, Ms. Delaude’s creative contributions included publishing food articles with recipes for local newspapers.
Ms. Delaude’s professional achievements have been recognized with numerous accolades, dating back to 2013 when she received a Big Champion Award at the Cast Iron Cook Off. More recently, she won Best Contemporary Appalachian Dish in 2019. Ms. Delaude also received coverage by West Virginia Public Broadcasting in 2020 for her work in the culinary arts and was featured in articles by The Chef’s Corner for West Virginia Executive Magazine in 2017, Northern Connection Magazine in 2023 and Pittsburgh Magazine in 2024.
Born in Lima with Peruvian and Italian roots, Ms. Delaude draws inspiration from her family. Her journey began with learning traditional techniques from family members before moving to Italy at age 19 to explore her heritage further. Dedicated to advancing her skills, Ms. Delaude remains focused on teaching and mentoring new cooks who join her team. She also intends to establish her own venue where she can showcase her culinary talents while supporting communities both locally and abroad, providing food education for adults to help those most in need.
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