CHEF DE CUISINE

Peter Henry is a culinary master with 22 years of experience in the organic and sustainable food movement. He is a true trailblazer in the industry, having owned and operated a 100% certified organic restaurant, The Cremer House, in Santa Cruz for several years. Peter’s expertise in food chemistry, combined with his hospitality and tourism management training at UCLA, Le Cordon Bleu in San Francisco, and California Culinary Academy, have made him a renowned expert in the field.

Most recently, he served as culinary director and corporate executive chef for a local restaurant group in Pittsburgh, leading the reopening of nine restaurants. With diverse culinary experience, Peter has run restaurants ranging from beach fish houses to Japanese Izakayas and regional Italian trattorias, all while staying true to his classical French culinary roots.

His passion for food, life, and this program comes from his desire to give back that same second chance that was given to him. Having woken from a 10-week coma himself, requiring nine surgeries, Peter understands the work needed to achieve a second chance in life, not of himself but countless others who helped get him here.