Chef Info

Chef Ryan Peters executes the culinary side of the team with a wealth of experience and knowledge. Working in the restaurant business for over 18 years, Peters started as a dishwasher, and rapidly progressed to broiler cook, sauté cook, Sous Chef, and Executive Chef. Ryan grew up in a small town in Lancaster, Ohio and was foraging food at an early age. His early passion for food led him to Scottsdale Culinary Institute/ Le Cordon Bleu right after high school in 2003. From there he went on to work at three different 5 star, 5 diamond resorts where he honed his skills in hospitality outlets including 3 meal restaurants, in-room dining, banquets, off site catering, personal chef, and managing 5 star restaurants. His passion is get back to his roots of farm to table cuisine and to create “simple food elevated”.