Soerke Peters is an award-winning international Chef whose far-reaching experience includes everything from a mastery of cuisine to corporate managerial experience.
Born and raised in Germany, Soerke always had an interest in cooking. He decided to become a chef at the age of five while cooking with his grandmother as a young boy.
After his three year apprenticeship in Wilhelmshaven/ Germany he moved to Munich and worked at world class hotels and restaurants including a one and three Michelin Star rated restaurant. He attended Hotel Training School in Bavaria where he became a certified Hotel Receptionist, Apprenticeship Instructor and Bartender.
In 1990 he was hired as Executive Chef for the first World Fair in Russia/Siberia.
In 1991 Chef Peters moved to New York City and immediately started working for Mr. Pino Loungo’s Toscorp, Inc., an emerging company that included Coco Pazzo and Le Madre where he fell in love with Italian cuisine and was named Corporate Chef, overseeing 16 restaurants nationwide.
In October of 2001 Chef Peters mastered Northern-Italian cuisine at Ca’del Sole in Los Angeles Chef Peters and opened Froma on Melrose in West Hollywood. He was the Executive Chef at the Sunset Restaurant in Malibu before taking the opportunity to move to Carmel by the Sea taking over Basil Seasonal Dining. In 2017 Chef Peters began to focus on revitalizing historical, landmark restaurants like the Village Corner in Carmel and Lafayette Kitchen & Café.
Chef Peters’ passion for Farm to Table cuisine and his focus on sound managementhave propelled him to be the President of the American Culinary Federation Monterey Bay Chapter as Chair of the Green & Sustainable Committee. He also serves as Vice Chair of the Carmel Chamber of Commerce.