After working in a restaurant while on a law track in college, Peter eventually found himself attracted to the excitement, pressure and creativity of the kitchen life. Peters love for cooking led him to drop the idea of law, and instead he moved to Charleston, South Carolina where he worked at the Peninsula Grill. He continued his culinary pursuits by enrolling in the Le Cordon Bleu Culinary Program in Paris. Upon returning to the US, Peter moved to San Francisco to work with Michael Mina at Aqua. Peter and his wife returned home to Charleston, where he worked at FIG Restaurant before making the move into the club world as Executive Sous Chef at the Colleton River Club Plantation. Peter joined the Addison Reserve team in 2014, and was named Executive Chef in May 2019. He oversees all culinary operations, including the opening of The Grille, a new casual dining concept in the Lifestyle Complex.