Peter represented his country in competition all over the world; winning gold medals in Frankfurt, London, New York & Chicago before emigrating to the U.S. in 1994.  He accepted a position as the chef of the world renowned Greenbrier Resort in White Sulphur Springs, W.V., overseeing a staff of over 150 chefs and 4 award winning restaurants. While at the Greenbrier, Peter was awarded the status of Certified Master Chef, one of only 60 certified Master Chefs in the U.S.

Peter continued his passion for competition and training, ensuring that every U.S. culinary team had a representative from the Greenbrier on it, becoming a coach himself for the 2008 U.S. Olympic team.

Over the years Peter has been the recipient of 2 ACF Presidential Medallions and became a Fellow of the Epicurean World Master Chef Society. In 2008 Peter received the title of global master chef from the World Association of Cooks Societies.  Peter also received an Honorary Doctorate from Johnson and Wales University for his achievements and his contribution to the culinary arts. During his time as Executive Chef, Peter has had an opportunity to cook for U.S. Presidents, politicians, actors and rock stars and has traveled all over the globe in culinary competitions and food demonstrations.

Driving Zeal’s culinary finesse is an energized passion for his craft, applied with a cultivated hand that transforms slow-food classics into delicate gems. His cuisine begins with true-to-the-South flavor profiles steeped in family food memories, then gently refined with global inflections and subtle complexities. Emphatically ingredient-driven, dishes foreground fresh, artisanal products from boutique vendors and local partners, such as Sapelo Farms, whenever possible. Flavors are always clean and authentic, built on the perfection of ingredients that such “farm-to-table” enthusiasm is destined to procure.

Directing a kitchen so expansive it is dubbed the “Acre,” Zeal produces magical cuisine with humble roots, unpretentiously updated into a scintillating set of seasonal, tasting, and chef’s menus. Summer season’s signature dish captures this quintessential zeal:  A delicate airy grits soufflé made with Fiscalini cheddar cheese tops a warm relish made from fresh chorizo sausage and laughing bird shrimp. Whole laughing bird shrimp are poached with gently smoked butter, and local heirloom cherry tomatoes, each different from the other, are peeled and warmed in olive oil and ham broth, all to be topped off by a robust roasted pepper-chorizo sauce.

A graduate of the prestigious Culinary Institute of America, Zeal conducted his mid-term internship at The Ritz-Carlton Amelia Island in Florida, then returned post-graduation to commence his professional career at the resort’s AAA Five-Diamond Grill Room. His rapidly maturing skills soon advanced him to chef de partie under the tutelage of his two most influential mentors, Scott Crawford and Robert Ciborowski. From their competing culinary styles – Southern fare made light by California inflections vs. bold Asian-influenced flavors underlined by meticulous plating a la French Laundry – he took equal parts. From their personal styles, he drew inspiration as well –Ciborowski’s acute attention to detail and organization; Crawford’s intense passion that challenged status quos and pushed talent beyond its limits.

In 2006, Crawford recruited Zeal to open the Georgian Room as sous chef, where together they earned a coveted Mobil Five-Star award within just eighteen months. Under Zeal’s focused direction, the restaurant’s pastry program evolved significantly as well, achieving a polished continuity with its savory offerings. Upon Crawford’s departure in 2009, Zeal stood out as his natural successor and solidified his place amongst the highest echelon chef’s in America by achieving the, now Forbes Five-Star award for 2010.

Raised in Jacksonville, Florida, Zeal is a life-long foodie. As his earliest idol, he names the charismatic TV-cook Martin Yan, and as with most Jewish families, his life revolved around sharing good food. Intensifying this connection, the professional dedication shared by both parents left Zeal experimenting in the kitchen and serving up family dinners at age ten. His talents thrived on the creativity and satisfying aesthetics of cooking.

Zeal names pastry as one of his passions. This may have more to do with his wife, Natasha, who serves as a pastry chef at Sea Island more than the sweet confections that come from his pastry station.  His other interests include snowboarding and golf.

Now at the helm of the Georgian Room, Zeal’s homespun Southern spirit manifests in elevated and flavorful dishes on a par with the grandeur and charm of The Cloister at Sea Island.

Johann is the Head Baker at the Mobil Five Star, AAA Five Diamond Ritz-Carlton, Naples Beach Resort, where he has been since 2006. Previously, Johann served as the Head baker at the Ritz Carlton, Palm Beach and as opening Head Baker for the Ritz-Carlton, Washington, DC. He has also held positions at the Willard Hotel in Washington, DC and at Eatzi’s Market and Bakery in Dallas, Texas. In 1997, Johann was part of the opening team for Eatzi’s, New York and Westbury, Long Island.

Education: A native of France, Johann began his apprenticeship at the age of 15 with his father from whom he learned the basics of baking and the art of bread showpieces. His love and passion for breads is due in large part to his heritage as he is a third generation baker. In 1996, he increased his knowledge of natural starters and specialty breads while working as a baker in Dallas, Texas. At The Ritz-Carlton, Naples Beach Resort, Johann is creating and improving quality bread products from scratch everyday.

By 1999, he encountered 2 other bar trainers and co-owned a world renowned beverage training and consulting company named BarGods, Inc.  Freddy owned his own nightclub/lounge in Farmington, Connecticut at the age of 26.  In 2005, he created signature cocktails using only the finest ingredients for 5 Star Hotels such as the Setai Hotel in Miami Beach to later on receive multiple compliments and media on those same cocktails. In 2008, Freddy, Julio, and David met and combined all of their experience, knowledge, and strength to create this amazing mixology concept.  Last, Freddy opened the beautiful Viceroy Hotel and Club 50 in Downtown Brickell, Miami where he crafted the opening cocktail menu.  He also got the chance to work with two of the nation’s best mixologist to acquire an additional array of knowledge.  Freddy continues to create cocktails for the Viceroy’s Club 50 amongst other spirit companies such as Leblon Cachaca, Hennessey, Atlantico Rum, 10 Cane Rum, Gran Sierpe Pisco, and many more.

After working under several other chefs, including Daniel Boulud of NYC, William joined The Ritz-Carlton Hotel Company in 2003 as an Assistant Pastry Chef in Sarasota. In 2005, he relocated to The Ritz-Carlton, Half Moon Bay, California as Executive Pastry Chef where he continued to develop his style while overseeing all dessert experiences at the resort. He also served as a vital part of Gourmet magazine’s Inside the Kitchen 05’ and 06’, handling all aspects of pastry for the three day event benefiting Meals On Wheels.

Since his move to the Bay Area, William has become enamored with its product and people, supporting Make-A-Wish foundation, Meals on Wheels, the Red Tie Gala, 2006 Great Chef’s of L.A., and creating the dessert for GQ Magazine’s Man of the Year 2006 Awards Dinner in Los Angeles. He was instrumental in the success of Slow Food Nation 2008, held in San Francisco, as co-curator of the Ice Cream and Honey taste pavilions.

Upon his departure from The Ritz-Carlton in 2007, William started his own creative consulting firm, polite/persuasion, as way to travel, learn, develop concepts, teach and continue his passion for all disciplines of pastry. He worked in Tokyo, Tain- l’Hermitage, France and New York City, before returning to San Francisco to consult for four local restaurant groups. In January 2009, he joined the renowned Quince restaurant as Executive Pastry Chef where he and his team implemented a standout bread and petit four program in addition to an ever-changing dessert menu.

While at Quince, Werner’s dessert program drew the praises of many local media, including San Francisco magazine Restaurant Critic Josh Sens, who wrote, “…winning sweets range from the free-spirited to the restrained. Pistachio semifreddo with citron and honey has a film star’s cool containment, while a quince crème chiboust—a dense soufflé—maintains a royal bearing, a vanilla gelato crown at its side and a candied strip of quince rolled out like a red carpet at its feet.”

William is drawn to the creative freedom of working with food and feels tremendous satisfaction in offering guests a truly unique dining experience. “I firmly believe in treating raw products respectfully and only applying the right technique, achieving the perfect synthesis of flavor and texture,” he says. Recently William has been invited as a guest teacher to showcase his unique style of plated desserts in hands-on classes for pastry professionals at Barry Callebaut’s Chocolate Academy in Chicago.

In February 2010, Werner joined Whisk Group as Executive Pastry Chef where he currently oversees all pastry, dessert and baking programs for the boutique hospitality group’s soon-to-be announced concepts in Washington, DC and San Francisco, California.

As Executive Chef of Adour at The St. Regis Washington, D.C., Julien Jouhannaud, 29, oversees a kitchen of thirty-three cooks and demonstrates a masterful technique that combines passion, precision, and creativity. An integral member of the Groupe Alain Ducasse since 2001, Julien brings to Adour an incredible depth of experience and he shares with Alain Ducasse a common vision and appreciation for the finest ingredients. Most recently, Julien served as chef de cuisine at The Harbour Grill at the Hilton Hotel in Singapore , a position he has held since November 2005. Julien’s talents in Singapore earned him several accolades, including a silver medal at Asia ’s most recognized culinary competition, Food & Hotel Asia’s Culinary Challenge. In 2008, Julien joined the team of Adour at The St. Regis Washington, D.C.

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Kenny is the President/Owner of Passionate Culinary Enterprises and Chef/Partner for G’s Restaurant Group. His cuisine ranges from American Regional, Japanese, Thai, Vietnamese, Italian, Middle Eastern, Indian, Native American, Moroccan and African. After graduating from the Pennsylvania Culinary Institute, Kenny went on to become a Chef de Cuisine at the young age of 23 at The Grill at The Ritz-Carlton in Amelia Island, FL, a AAA Five Diamond Restaurant, and the youngest African-American chef ever to run a Ritz-Carlton Hotel restaurant. An intense and no-nonsense chef, Kenny once split his pants open while cooking a 10-course meal and didn’t even blink an eye. If he could have his last meal with anyone, it would be President Obama, and he would prepare a modern American Southern meal.

In September, Claude joined “Le Clos Des Lys”. Claude spent the next two years pursuing a pastry degree in the master’s program “BTM” at “La Chambre de Métiers” in Perpignan.  During this time he also worked for Chef Philippe Urraca, MOF, on a team of 25 people.  Claude received his degree in October of 1998.

In June of 1999, Claude became an Assistant Pastry Chef for the Bellagio Hotel in Las Vegas, Nevada. In 2005 he was promoted to Assistant Executive Pastry Chef, and continued to raise the standards of gourmet pastries and exquisite European desserts to an international clientele. In December of 2009, Claude became the Executive Pastry Chef of the Jean Philippe Patisserie for both Aria Resort, and Bellagio Hotel. Now operating out of an over 6,000 square foot kitchen, he now oversees 110 people between his production team and employees at both locations. The same design team was used in the development of both shops, yet they are both very unique. The Patisserie at Bellagio features the worlds largest Chocolate Fountain, while the Aria location provides a modern yet warm and inviting feel for the guests by incorporating warm colors combined with stainless steel.

In July of 2003, Claude participated in the National Pastry Championship.  He won the gold medal and the opportunity to represent the United States at the 2004 World Pastry Championship, where they won again.  In 2005, Pastry and Art Design named Chef Claude as one of “The 10 Best Pastry Chefs in America”.  Recently, Chef Escamilla took part in the Bellagio “Rising Star Chefs” charity dinner for The James Beard Foundation.  In 2008, he led the United States team in the World Pastry Championship, where again, they won the Gold Medal.

He spent the next four years pursuing a pastry degree in the Master’s program “Brevet de Maitrise” at “La Chambre de Métiers” in Perpignan.  He received his degree in July of 1991.

The following month, Jean-Philippe joined “Le Clos Des Lys”, a large-scale catering enterprise, where he would remain until August of 1997 creating new menus and preparing desserts for banquets of up to 2,000 guests.  Simultaneously, he opened his own shop “Patisserie Maury” in September of 1993, which he operated for three years and sold in April of 1996.  Several of Jean-Philippe’s creations were published in the gourmet French magazine, Thuries.  Jean-Philippe entered various pastry competitions, winning bronze medals in Paris and Sate and a gold medal in Bordeaux.  After taking part in the Dessert Championship of France, he was thoroughly equipped to enter the “Meilleur Ouvrier de France” – Best Pastry Chef in France, and receiving the gold medal from Jacques Chirac, the President of France.

In November of 1997, Chef Francois Paillard offered Jean-Philippe the position of Pastry Chef in his New York restaurant and pastry shop, managing a team of 25 people. He also created new desserts, which were displayed in Pastry Art and Design and The New York Times.

In July of 1998, Jean-Philippe became the Executive Pastry Chef for the Bellagio Hotel in Las Vegas, Nevada, where he oversaw oversees dessert production for seventeen gourmet restaurants as well as room service and catering functions.  Jean-Philippe supervises a team of 70 employees, producing 15,000 pastries daily.  In January of 1999, he received the gold medal at the Nevada Gourmet dessert competition.  In July of that same year, Jean-Philippe was featured in the prestigious Discovery Channel as one of the Great Chefs in America.  Also in October of 1999, Jean-Philippe did a T.V. show for the “E” (Entertainment Channel) presenting one of his exclusive recipe creations.

In 2001, as a captain of the 3-member Pastry Chef team, Jean-Philippe won the gold medal at the Beaver Creek National Pastry Championship.  This accomplishment also earned Jean-Philippe and his team an appearance on the “Early Show” on CBS.

In 2002, Jean-Philippe and his teammates joined together again to represent America in the 2002 World Pastry Championship, where they once again won the gold medal.

He became the World Pastry Champion against teams such as Austria, Australia, Belgium, Canada, Holland, Italy, Japan, Spain, Sweden, Switzerland, and France.  This title as World Champion has brought him much recognition.  Due to his win, Jean-Philippe had a two-page story in the July 29^th, 2002 issue of Newsweek Magazine covering his win at the Championship.  He received certificates of recognition from both the Mayor of Las Vegas, Oscar Goodman and Las Vegas Congresswoman Shelley Berkley.  He was also featured in a one-hour presentation on the Food Network Channel, covering his win of the World Pastry Championship, including a personal interview.  This title has Chef Maury continuing to raise the standards of gourmet pastry and introduce exquisite European desserts to an international clientele at the Bellagio.  In 2003, he lent this knowledge and expertise as a coach to Gold Medal winning, Team Caillot, who competed in the 2003 National Pastry Championship.  Jean-Philippe once again coached Team Caillot to victory, during the July 2004 World Pastry Championship, representing the United States.

By January 2005, Jean-Philippe opened another shop, located in the Bellagio Hotel in Las Vegas and named it Jean-Philippe Patisserie.  The one thousand square foot Patisserie is the first high end pastry shop in the Las Vegas area.  Jean-Philippe spent two years designing and creating the Patisserie to its current perfection.  His Patisserie features a great variety of French Delicacies including crepes, pastries, chocolate, gelato, and danish.  In addition there is a long range of retail selections including drinks such as coffees and teas. Jean-Philippe Patisserie quickly became infamous after he displayed the worlds largest Chocolate Fountain.

In December 2009, with the opening of City Center in Las Vegas, Nevada, Jean-Philippe became the Executive Pastry Chef of Aria Hotel. Aria has 4,004 hotel rooms and 16 restaurants. It is here that he oversees all aspects of the Pastry Shop and a second location of The Jean- Philippe Patisserie. He now has a 6,000 square foot kitchen with 110 people on his production team. All items sold in both locations are produced at Aria, and delivered to the Bellagio several times a day. The same design team was used in the development of the Jean-Philippe Patisserie at Aria. This time, warm colors and stainless steel were used in the décor which provides a modern yet inviting feel for the guests.