Chef Peters grew up in Meadville, Pennsylvania and began cooking as a teenager with his family. Chef Peters enrolled in culinary school at Le Cordon Bleu in Pittsburgh. Upon graduation, he moved to Naples, Florida where he worked for the Ritz Carlton in the infamous Dining Room among many other notable chefs.
After years of honing his skills in Naples, he set his sights on New York City and took his first job in the city at Alain Ducasse’s restaurant, Adour. He continued to work at Adour until he was offered a position at Per Se in 2009. He spent over 2 years at The French Laundry, and was promoted back to Per Se as the Executive Sous Chef in February 2013.
In 2015, Chef Peters competed in the US finals and won the coveted spot to represent the United States in the prestigious Bocuse d’Or, the Olympics of the culinary world. Chef Peters went on to become the first American in the history of the competition to ever win Gold in 2017, a huge accomplishment for American cuisine on such a global stage. Now that his Bocuse d’Or journey is complete, he is now working on opening his own restaurant in Austin, Texas.