Up for auction a RARE!  "Bocuse d’Or" Mathew Peters Hand Signed 4X6 Picture Card.

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Earlier this year, celebrated chefs Thomas Keller, Daniel Boulud, and

Jérôme Bocuse helped lead the U.S. team to its first-ever victory in the

prestigious cooking competition Bocuse d’Or. On October 23, they’ll reunite

along with rising stars in the culinary world to host 3 days of amazing food

and golf at Robb Report’s Culinary

Masters at Montage Laguna

Beach in Southern California. As the event approaches, we want to introduce you

to the chefs who will make this one of the premier dining getaways on the

calendar this year. The chef who finally won gold for the United States at the

Bocuse d’Or, Mathew Peters, will join his mentors at Montage Laguna Beach this

fall.

Growing up in Meadville, Pennsylvania, before food media was as ubiquitous as

it is today, TV still managed to inspire Peters to cook. Watching episodes

of Great Chefs of the World, he became riveted with the show and

began pursuing a career as a chef. After high school, he attended Le Cordon

Bleu in Pittsburgh and then started his career at Ritz-Carlton in Naples,

Florida. But America’s culinary mecca—New York City—was calling. Upon arriving

in New York, he took a job at Alain Ducasse’s Adour in the St. Regis New York

before Thomas Keller’s Per Se hired him in 2009. Inside the kitchen, he

ascended from commis to chef de partie and eventually to sous chef of the

three-Michelin-starred restaurant. Not long after, Keller tapped Peters to

relocate to his flagship, the French Laundry, to be a sous chef; eventually,

Peters returned to Per Se in 2013 to accept a promotion to executive sous chef.

In 2015, Team U.S.A. held a competition in Las Vegas to determine who would

represent the U.S. in the 2017 finals in Lyon, France. The team had just come

off of its best-ever finish, with Phillip Tessier of the French Laundry taking

home silver earlier in the year at the world’s culinary Olympics. Peters

entered the competition, facing off against Gerald Ford of Westchester Country

Club, Brian Lockwood of The NoMad, and Angus McIntosh of the Broadmoor in

Colorado. After 4 hours and 35 minutes of cooking, Peters prevailed. For the

next year, he’d train for the world finals, where he’d need to create elaborate

dishes for a chance to win. At the

finals this past January, competitors had to create an interpretation of a

Lyonnaise classic, “Poulet de Bresse aux Écrevisses,” which is chicken and

crayfish. They then had to prepare a vegan dish. With the assistance of his

commis, Harrison Turone of Per Se, Peters cooked the meat dish along with morel

mushroom sausage, lobster sauce, and foie gras. Their vegan entry was

California asparagus with a green almond custard and lemon confit. The year of

hard work paid off when they were announced the winners over Norway and

Iceland. Now, with victory in hand, Peters won’t be returning to Napa or New

York; instead, he’s planning to open a restaurant in Austin, Texas.