Get to Know Ivo Sandrea, the Ballantyne Hotel’s New Executive Chef
Charlotte’s newest chef will debut summer menu at Gallery next month

The Ballantyne Hotel hired Chef Ivo Sandrea this month to head up the resort’s food and beverage team. Sandrea will oversee the menu at Gallery, its signature restaurant, as well as the hotel’s private dining, in-room dining, and banquets.
In July, he’ll debut his summer menu at Gallery, which builds on the restaurant’s farm-to-table concept. Expect new seasonal dishes like his backyard salad with watermelon, pickled beets, pistachios, and feta; and Brussels sprouts with wasabi nori spice and sweet soy glaze. He’ll continue to serve favorites like the heirloom tomato bisque and Gallery’s signature steaks as well. Here are a few more things to know about Charlotte’s newest chef.
Age: 48
Hometown: Maracaibo, Venezuela
Favorite sports team: Seattle Seahawks
Currently reading: The Bible of Flavor
Approach to cooking: “Use only the freshest and local ingredients, make food healthy without leaving butter and cream out, and use house-made vinaigrettes.”
Chefs he looks up to: Daniel Humm from Eleven Madison Park, in New York
Ingredients you’ll always find in his pantry: Ginger, garlic, cumin, and dried porcini
Favorite secret ingredient: Fresh thyme and lemon
Guilty pleasure: Riding motorcycles
Favorite Charlotte restaurant other than his own: Evoke
Chocolate or Cheese? Cheese
Beer or wine? Red wine
Coffee or Tea? Tea
Vanilla or chocolate? Chocolate
Ketchup or mustard? Mustard
Rules to live by in the kitchen: “Cook with passion, seasoning, and taste.”