561- 637-4004 x 160
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. He informed his father that no longer was he pursuing law in his dream of becoming a lobbyist and instead moved to Charleston, South Carolina to work at the Peninsula Grill before 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 and then to become a corporate chef for his restaurant group. He and his wife, returned home to Charleston, where Peter worked at FIG Restaurant before making the move into the club world as Executive Sous Chef at the Colleton River Club Plantation. Peter joined our team in 2014.