Our Team

Chef Kurt Peter was born and raised on the Eastern Shore of Maryland, and still can’t escape the adventure of his youth. His culinary education began by hunting and fishing in his own backyard and working at various private clubs and restaurants on the Eastern Shore. Chef Kurt a private chef for the yachting world. After earning degrees in Sports Management and Business at Lynchburg College,he decided to go to culinary school at the Hotel Culinary Arts and Tourism program at Anne Arundel Community College. He wanted to continue his education in the culinary field because he realized how much he loved applying his business degree in a more creative setting where he can serve people delicious creations. It’s during this time in college where he met Chef Shawn Harlan, and unknowingly to both, the partnership begun. Most recently prior to starting his own business, Chef Peter was the Executive Chef and Food and Beverage Director at the Westin Hotel and Azure Restaurant in Annapolis.

Now he is the executive chef and owner of Chesapeake Chef Service, a company dedicated to providing professional, yet personal and detail-oriented dining experiences for large parties to more intimate gatherings as well as educational programs and consulting with clients.

Chef Peter’s cooking style mirrors his passion for the outdoors, and he enjoys creating contemporary, yet rustic menus with the ingredients drawn fresh from the rivers and fields of Maryland. Unique and elegant presentations set Chef Peter’s dishes apart and elevate the farm-to-table experience for his guests. Ultimately, Chef Peter enjoys serving clients on a personal level and surprising them with creative masterpieces that stay true to the essence of Chesapeake Bay cuisine and the seasons.

Born and raised in Southern Maryland along the Chesapeake Bay, Chef Brian’s culinary journey began at a young age. Spending time in the kitchen with his mom and nana was always a favorite pastime, as was hunting and fishing with his dad.

At just 17 years old, he became a prep cook at a local BBQ restaurant—marking the true beginning of his culinary career. Chef Brian went on to attend Baltimore International College, where he earned a Bachelor’s degree in Restaurant Management and an Associate’s degree in Professional Cooking.

After an incredible five-week externship in Ireland, Brian began working at a local fine dining restaurant. Since then, he has gained experience in high-end French restaurants across Virginia and Florida, and most recently served as Executive Chef at Fox’s Den.

With over 23 years of experience, Brian is passionate about mentoring the next generation of chefs and cooks. Joining Chesapeake Chef Services has proven to be a perfect fit, allowing him to continue developing his skills while contributing to the growth of the business.

Chef Kyle is a graduate of the Institute of Culinary Education in New York City, where he built a strong foundation in classical and modern techniques.
He further honed his craft during a six-month experience in Tuscany, Italy, immersing himself in authentic Italian cuisine and expanding his culinary skillset.
Passionate about creating homemade, authentic pasta, Chef Kyle brings creativity, energy, and a fresh perspective to the team as a rising talent in the kitchen.

Savannah, our Catering Operations Manager, brings a wealth of experience from a diverse background in the wedding and events industry. With her strong foundation in hospitality and keen attention to detail, she ensures every event is thoughtfully planned and seamlessly executed. Savannah’s expertise and dedication help create smooth, memorable experiences for every client and guest.

Thais Joy, our Wedding & Event Sales Manager, is your first point of contact when planning your special event. With a strong background in hospitality and account management, she brings a personalized, detail-oriented approach to every client interaction. Thais is dedicated to understanding your vision and guiding you through the planning process, ensuring a seamless and enjoyable experience from start to finish.