After earning degrees in Sports Management and Business from Lynchburg College, Chef Peter chose to further pursue his passion by enrolling in the Hotel, Culinary Arts, and Tourism program at Anne Arundel Community College. It was there that he discovered how much he enjoyed combining his business background with a more creative, hands-on approach to hospitality. During this time, he met Chef Shawn Harlan—marking the beginning of a partnership that would shape his career.
Today, he is the Executive Chef and owner of Chesapeake Chef Service, a company dedicated to delivering professional, personalized, and detail-oriented dining experiences—from large-scale weddings and events to intimate gatherings.
Chef Peter’s cooking style reflects his passion for the outdoors, featuring contemporary yet rustic menus inspired by the rivers and fields of Maryland. His dishes are defined by fresh, locally sourced ingredients, thoughtful presentation, and a refined take on farm-to-table dining. Above all, he takes pride in creating memorable experiences for his clients, surprising them with innovative dishes that honor the flavors and traditions of the Chesapeake Bay and its seasons.
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.
Raised in a family of chefs, James was immersed in the kitchen from an early age, where he developed both his skillset and his passion for the culinary arts. That early exposure shaped his appreciation for quality ingredients, thoughtful preparation, and the importance of creating memorable dining experiences.
Throughout his career, Chef James has worked in a variety of fast-paced and detail-driven kitchen environments, refining his ability to execute at a high level while maintaining consistency and creativity. His cooking style focuses on fresh, seasonal ingredients and balanced flavors, with an emphasis on elevating familiar dishes through technique and presentation.
As Lead Chef at Chesapeake Chefs Market, James plays a key role in menu development, daily operations, and leading the Market team. From crafting weekly specials to ensuring every dish meets the highest standards, his attention to detail and commitment to quality are evident in everything that leaves the kitchen.
Chef James is passionate about creating food that not only tastes exceptional but also brings people together. His dedication to his craft and his team continues to enhance the guest experience and strengthen the Market’s reputation for thoughtful, elevated cuisine.
He further refined his craft during a six-month immersive experience in Tuscany, Italy, where he trained in authentic Italian cooking. Chef Kyle is especially passionate about crafting fresh, housemade pastas, combining traditional methods with his own creative touch.
His approach to cooking emphasizes bold yet balanced flavors, clean presentation, and a commitment to authenticity while still embracing innovation.
