Show 151, December 19, 2015: Chef Mathew Peters, Executive Sous Chef, Per Se, NY, Team USA 2017

Mathew PetersIt was an intense competition to select Team USA 2017. It was a four hour and 35 minute marathon for each team. There was a separate judging panel for the fish dish and the meat platter.

The Chef Jury members’ decision was for Chef Mathew Peters, Executive Sous Chef, Per Se, NYC. His commis is Harrison Turone.  Chef Mathew will lead Team USA for 2017 and train intensively for the next year! Chef Mathew Peters joins us.

Meat Platter from Matthew Peters at the Team USA selection for the Bocuse d'OrChef Peters grew up in Meadville, Pennsylvania and began cooking as a teenager with his family. As a senior in high school, he was inspired to cook professionally after he was captivated by the “Great Chefs of the World” TV show.

After years of honing his skills at the Ritz-Carlton Naples (Florida) Chef Peters accepted his first job in New York City at Adour Alain Ducasse. He continued to work there until offered a position at Per Se in 2009.

Chef Peters worked his way up at Per Se from Commis to Chef de Partie, and eventually up to Sous Chef. Shortly after he became a Sous Chef at Per Se, Chef Keller offered him the opportunity to work as a Sous Chef at his flagship restaurant, The French Laundry. Her spent two years there, and was promoted back to Per Se as Executive Sous Chef in February 2012.

Fish Platter from Matthew Peters at the Team USA selection for the Bocuse d'OrAs Executive Sous Chef, Chef Peters oversees and manages the staff, runs service, and creates a new menu each day. His intense focus and attention to detail allows him to flourish in such a notable 3 Michelin star kitchen, inspiring younger cooks to do just the same.

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