Experience

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  Lansdowne resort

  Jan 1996 - Jun 2000

  Executive chef

  Executive Chef 1996 - 2000Benchmark Hospitality - Lansdowne Resort, Leesburg, VA• A four star, 300-room hotel and resort managed by Benchmark Corp.• Generating $13 million in food and beverage revenue. • Managed staff 66 culinary and stewarding personnel. • Responsible for five culinary outlets. • Successfully maintained budgeted food and labor cost. • Implemented sustainability initiatives including green programs. • Trained and conducted culinary classes for in-house and community-related programs. • Designed kitchen plans for expansion of culinary department based on projected increase in F&B revenue. • Served on Benchmark Hospitality, task force for opening new location around the United States, and the marketing committee for new business presentations. Show less

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  Peter's passion

  Jan 2000 - Jan 2004

  Executive chef / owner

  As chef/owner opened Peter’s Passion in Washington DC, a 50 seat restaurant which was chosen by Condé Naste Traveler as one of the top 50 new restaurants in the world for the year 2002.

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  Savannah restaurant

  Jan 2002 - Jan 2004

  Executive chef/owner

  • Opened, designed and operated 100-seat restaurant in Montreal, Quebec, Canada.• Chosen by Condé Nast Traveler (May 2003) as one of the top 75 new restaurants in the world to open that year and received rave reviews from both the French and English press. • The restaurant was consistently reviewed as one of Montreal’s best designed and top restaurants.

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  New england culinary institute

  May 2004 - Sept 2009

  Executive chef

  • The New England Culinary Institute, one of the top-rated culinary schools in the USA with 300 + full time students offering a Baccalaureate and Associate Degree program.• Responsible for managing 20 chef instructors. • Managed budget of $3.5 million Food and Beverage revenue at The Essex Resort, including, a fine dining restaurant, casual dining and banquets. • Leader of the quarter at the New England Culinary Institute

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  Cassoulet

  Jan 2010 - Sept 2016

  Chef/owner

  Chef Owner Catrering Business

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  Pacafic palms resort

  Aug 2010 - Dec 2011

  Chef cosultant

  • Worked with the Executive Chef consulting on daily kitchen operations. • Managed systems for a 16 million-dollar Food and Beverage Revenue. • Converted menus to recipes as well as training and supervision of the staff. • Successful top line revenues as well as Bottom Line revenue.

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  Melachia's savory meals

  May 2012 - Dec 2015

  Owner

  Melachia's 's Savory Meals is located in Baldwin Hills Shoping Center. Melachia's is a high end gourmet take out restaurant. The Brisket, Chicken and Pork are smoked in house in the traditional Carolina style.Our comfort foods celebrates the roots of American Cuisine and the diverse culinary tradition of the American South.The menu reflects the roots of a diverse population as well as Chef Peter's own rich background while supporting local farmers and artisanal purveyors. From the colors used throughout the restaurant to the art hanging on the walls, Melachia's is designed to be a place where people from near and far come to celebrate food. Show less

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  Alpha psi of alpha delta pi

  Oct 2013 - Aug 2017

  Executive chef

  • Providing three meal services with a diverse group of 400 members with daily special dietary needs. • Focus on all fiscal needs, Interaction with cooperate members, all catering panning and special functions.

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  Sodexo

  Aug 2017 - Aug 2018

  Executive chef 1
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  Sodexo /loyola marymount universty

  Jan 2018 - now

  Executive chef 2