BIO
With a passion for excellence and exuberance for life’s every day celebrations, Executive Chef Soerke Peters has been interested in cooking from an early age. Since he was five years old he, remembers cooking side by side with his grandmother in his native city of Wilhelmshaven, Germany. "I always wanted to become a chef," says Peters. So what does a German-born, French trained chef know about Italian cooking? Obviously a great deal considering his tremendous international success.
Chef Peters immediately began an apprenticeship in numerous hotels and restaurants throughout Europe following high school. He worked at one and three-star Michelin rated restaurants including Tantris, Sabitzer and the Hotel Konigshof, all located in Munich. He also earned certificates from The Bavaria Hotel Training School, “Rose” Sugar School, German Wine Institute and a certificate in English from the University of Cambridge.
In 1987 and 1990, he entered and won the State Championship Niedersachsen and was awarded the Chaine Des Rotisseurs, Germany, respectively. In early 1991, Chef Peters was tapped as the Executive Chef for SIB 9, a high tech exhibition in Kemerovo, Russia that was attended by international politicians including ex-Soviet premier Michail Gorbachev.
As the saying goes, you can’t go back home again. Chef Peters made the decision to try his luck in New York and was immediately hired at Pino Luongo's Coco Pazzo. From Luongo, he learned the simplicity and flavor of Tuscan food that started with the ingredients and he developed his own vision. Chef Peters eventually became Corporate Chef overseeing the company’s restaurants nationwide. During that time, he was regularly invited to appear on many Food Network shows.
During his many travels Chef Peters had fallen in love with California. So when owner Rodolfo Costella came knocking on his door in 2001, he packed his bags and moved cross-country and had worked as Executive Chef at Ca' del Sole ever since. Using seasonal ingredients, Chef Peters revels in the domestic variety he sources locally. "What I love the most about Italian cooking is the simplicity and careful approach to the ingredients. I try to keep the flavor and personality of each individual product intact. There is no cuisine more spontaneous than Italian," says Peters.
With a passion for excellence and exuberance for life’s every day celebrations, Executive Chef Soerke Peters has been interested in cooking from an early age. Since he was five years old he, remembers cooking side by side with his grandmother in his native city of Wilhelmshaven, Germany. "I always wanted to become a chef," says Peters. So what does a German-born, French trained chef know about Italian cooking? Obviously a great deal considering his tremendous international success.
Chef Peters immediately began an apprenticeship in numerous hotels and restaurants throughout Europe following high school. He worked at one and three-star Michelin rated restaurants including Tantris, Sabitzer and the Hotel Konigshof, all located in Munich. He also earned certificates from The Bavaria Hotel Training School, “Rose” Sugar School, German Wine Institute and a certificate in English from the University of Cambridge.
In 1987 and 1990, he entered and won the State Championship Niedersachsen and was awarded the Chaine Des Rotisseurs, Germany, respectively. In early 1991, Chef Peters was tapped as the Executive Chef for SIB 9, a high tech exhibition in Kemerovo, Russia that was attended by international politicians including ex-Soviet premier Michail Gorbachev.
As the saying goes, you can’t go back home again. Chef Peters made the decision to try his luck in New York and was immediately hired at Pino Luongo's Coco Pazzo. From Luongo, he learned the simplicity and flavor of Tuscan food that started with the ingredients and he developed his own vision. Chef Peters eventually became Corporate Chef overseeing the company’s restaurants nationwide. During that time, he was regularly invited to appear on many Food Network shows.
During his many travels Chef Peters had fallen in love with California. So when owner Rodolfo Costella came knocking on his door in 2001, he packed his bags and moved cross-country and had worked as Executive Chef at Ca' del Sole ever since. Using seasonal ingredients, Chef Peters revels in the domestic variety he sources locally. "What I love the most about Italian cooking is the simplicity and careful approach to the ingredients. I try to keep the flavor and personality of each individual product intact. There is no cuisine more spontaneous than Italian," says Peters.
