Biography

A native of Australia, Peter Edwards moved to California in 1990 where he completed a four-year culinary degree program at Mesa College and the Culinary Institute of America (CIA). Chef Peter has continued to educate himself by keeping up with trends and by working at world-renowned “3 Michelin Star” restaurants, including L’Atilier de Joel Robuchon in Las Vegas, Le Bernadin in New York City and Tetsuya’s in Sydney, Australia. Peter donates his time and contributes to conferences at culinary schools including the Art Institute of California and the CIA campus in St. Helena, Napa Valley. Chef Peter donated his time during 2003-2005 to the Culinary Chef Association as a key chef instructor for Sodexho.

Peter Edwards worked in many kitchens in high school and contributes his work ethic to his parents, as they enforced a hard working environment by sending him off to work on farms during his holiday periods.

Chef Peter focuses on using California’s rich culinary resources to their fullest and offers his guests a lust quantity of ingredients grown from local vendors. Chef Peter’s menus are innovative and a step ahead as he focuses on providing his guests a quality and intimate experience with the goal of wowing his guests.

Peter calls himself a chef’ s chef. One who has worked his way up the ladder and has paid his dues along the way, Peter started in his culinary field at age I4 as a dish/prep cook in Sydney, Australia. From that point on, Peter enioyed the fast-paced environment and the instant rewards of producing great food.