Owner, Chef

Kurt Peter

Kurts 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 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.

Chef

Shawn Harlan

Chef Shawn Harlan is an accomplished chef and instructor with close to 30 years’ experience in hospitality.

Chef Shawn Harlan is an accomplished chef and instructor with close to 30 years’ experience in hospitality. He entered the field of hospitality in 1985 as a waiter’s assistant at a classical French restaurant near his childhood home, and was immediately drawn to the culture of the restaurant business. His professional teaching career began in 2001 at Stratford University and then joined the Hotel Culinary Arts and Tourism Institute in 2004. His professional work experience includes a variety of restaurants and country clubs. Most notable are the 5 Star - 5 Diamond - 3 Michelin Awarded The Inn at Little Washington in Virginia, the 5 Diamond Awarded Lespinasse Restaurant in Washington, DC, the 5 Star - 5 Diamond Awarded Chateau de Sureau & Elderberry House Restaurant in California, Lakewood Country Club in Potomac, Maryland and as an apprentice at Rudy’s 2900 with Certified Master Chef Rudolf Speckamp.

His passion for outstanding cuisine and service are evident in his culinary experiences at some of the finest establishments in the country. He believes in sourcing locally and seasonally with sustainable product as often as possible. That combined with the ideals of constant professional development for himself, as well as his colleagues shines in his cuisines.

Chef Harlan demonstrates a high level of professionalism through his work ethic, attention to detail, and consuming passion for excellence. Many of his mentors including Chefs Patrick O’Connell, Grey Kunz, Rudy Speckamp CMC® and several others during his career, helped mold his personality of the chef and leader which he consistently displays in the kitchen with his students, staff, or guest.

Chef

Ricky Rice

Chef Ricky likes to adapt to the progression of culinary techniques, flavor concepts, and styles, while still respecting the foundations of the classics.

Raised in Pasadena, MD for the majority of his life, Chef Ricky grew up traveling often due to a military family, exposing him to a lot of different cultures and cuisines.

Chef Ricky has an Associates of Science from HCAT at Anne Arundel Community College. Chef Ricky has studied abroad at Michelin starred Rossillinis in Ravello, Italy, Michelin starred La Sponda in Positano, Italy, CoGC in Glasgow, Scotland, and for Master Chef Wolfgang Kriegl in Stuttgart, Germany. Both of the Italian restaurants were part of Leading Hotels of the World (LHW) Properties. In 2016 Chef Ricky was the Sous Chef at the Westin Hotel in Annapolis, MD under Chef Kurt Peter. Following the Westin, he then was the Chef de Cuisine of banquets & catering as well as multiple food and beverage outlets at the Don CeSar Hotel in St. Pete Beach, FL until 2019.

Chef Ricky likes to adapt to the progression of culinary techniques, flavor concepts, and styles, while still respecting the foundations of the classics. He is also a former MD Prostart mentor for high school students who are given the opportunity to win scholarships to culinary institutions of their choice.