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.
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 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.