Born October 14 1983

A native of Meadville, Pennsylvania, Mathew Peters started cooking as a teenager, in his family… Watching the TV programme “Great Chefs of the World”, something clicked in him: this was going to be his profession.  

At the age of 19, he entered the Cordon Bleu school in Pittsburgh, where he followed rigorous training enabling him to acquire some solid bases. He took his first professional steps in Florida (in Naples) before joining the team at Adour Alain Ducasse, in New York. It was a fine introduction into the big league. He continued with Thomas Keller at Per Se then at The French Laundry in California. Then he was back in New York where he became executive sous-chef at Per Se. Thomas Keller encourages him to fulfil his dream of competing in the Bocuse d’Or. Thanks to this support and coaching from Philip Tessier (Bocuse d’argent 2015), he went on to train for more than one whole year, often against a background of techno music at full volume…

His cuisine draws from a variety of influences. He reminds us that America is a bit cultural melting pot, and his French-influenced basic training with Cordon Bleu has been enriched with ethnic, Hispanic and other tones.

Today, he lives in Austin, the city his wife Lorin comes from. He is allowing himself an active transition period, working on a variety of events, while waiting to be able to open his own restaurant. That’s his dream!

He also works alongside Lorin in his Cookie Rich delivery business.


The podium dishes

Bresse chicken with crayfish. Maine lobster tail. Slow-poached sweet carrots. Sugar snap pea crisp. Potato Hudson Valley foie gras quenelle.

California green asparagus wrapped in Cramini mushrooms, green almonds, apple puree, confit of Meyer lemon, caramelised leeks, crispy quinoa, parmesan crumble and sauce bordelaise.

On the same podium

in 2017