Pasquale Masters, the chef/owner of Pasta Pomodoro in Voorhees, knows about food allergies firsthand. His four-year-old son has numerous potentially fatal food allergies, especially wheat.

Some parents of children with food allergies might give up and stock the house with rice cakes. But Chef Masters, who has more than 26 years of restaurant and hospitality experience, took his son’s allergies as a challenge. 

To that end, Chef Masters established Pasta Pomodoro, which specializes in gluten-free, macro, and heart healthy meals. The menu includes gluten-free garlic bread, pasta, sandwiches, and pizza. Menu items are either gluten-free as prepared, or are modified to be gluten-free.
The restaurant is particularly appropriate for people suffering from celiac disease, an autoimmune digestive disease that damages the villi of the small intestine and interferes with absorption of nutrients from food, according to the National Foundation for Celiac Awareness (NFCA). Three million Americans (one in 133) have this disease, which is triggered by consumption of gluten, the protein found in wheat, barley, and rye.

“I want people with multiple food allergies and celiac disease to be able to dine out with family and friends without worrying,” he says.
In addition to the restaurant, Chef Masters offers pharmaceutical luncheon deliveries and on- and off-premise catering for those interested in a healthy dining experience.

Chef Masters won the 2007 NFCA Gluten-Free Cooking Spree, offering up gnocchi with ala vodka sauce and garlic bread with fresh mozzarella cheese.

For dessert, he presented a gluten-free Boston Crème Pie. Winning that award helped Chef Masters to establish a national clientele base.
Chef Masters thinks that restaurants discriminate against people with food allergies. “They are paying customers,” he says, “and should be able to enjoy themselves among family and friends. Restaurants need to cater to them.”