United States Chef
Peter Martin Chef Profile
Once a chef always a chef
A lifelong foodie and chef, I’ve been involved in the restaurant and foodservice business since I can remember. I have been around restaurants all my life. When I was 8 my parents opened a fine dining restaurant in Vermont, and it was there that I was bitten by the bug. Of course, like so many others, I tried to avoid the call, but after bouncing around in college I gave into the inevitable. Since graduating from New England Culinary Institute I have spent time cooking in New Orleans, Atlanta and Chicago. After years of working in large cities and high end restaurants my wife and I moved to Wisconsin where we lead a slightly less hectic lifestyle. This new found freedom has given me a chance to spend more time with my wife and daughter and to indulge in some of my other passions such as photography and writing
I grew up in the restaurant business, and was pressed into service washing dishes and bussing tables, in my parents restaurant by the time I was 8. So no one has had a greater impact or influence on my cooking than my parents. Without them I would not be in this business.
Beyond them, I love American regional foods and love to explore the varied cuisines of this country, something that we are in danger of losing as chains take over, making one town look like the next.
Globally, I am mostly influenced by the simple foods of a country. I look to the peasant cuisines of Italy and France and am deeply influenced by the foods of Latin America.
I like to say that I'm a globally influenced chef, but like to use it in the context of American Regional cuisines.
New England Culinary Institute
AOS Culinary Arts, 1992 - 1994
One of the best schools out there and highly underrated.