Chef Peter Cooks

05/10/2024

03/03/2023

Conch Ceviche in the Twin Cays…..habanero, mango, tomato, lots of lime & love. We found these at a local fish market, where the divers come in daily to sell there hand harvested catch. Served with plantain chips.

02/24/2023

Tomahawks & Lobster Tails, beachside 🏖 Always fun cooking 🧑‍🍳 in the sun! 🇦🇮

02/20/2023

Passion Pop | White Chocolate | Raspberry | Lemon Curd | Mint

02/15/2023

When we met over 10 years ago, I never thought we’d be where we are now! This hot sauce loving- pain seeking - chili aficionado Aussie knows more about using peppers than most my North American brethren. (No offense) but when ya love the heat whip out the “pistol pete heat” nice one mate!

09/05/2022

One ☝️ of those must have luxury ingredients, I love when guests ask for this setup for dinner….

08/25/2022

Always more raspberries & lemon 🍋 lime tarts. It’s hot in the med, this served with some coconut kaffir lime sorbet is the perfect ending to a day filled with water sports & ☀️!

08/10/2022

This past month has yielded some big yacht parties! Multiple birthdays and celebrations. Here’s a fun one. 50th bday for a guest that was gluten free, hey no problem! Olive oil chocolate sponge, layers of mousse and rice crunches, choc glaze, candy kumquat, and rose gold! #2022

07/15/2022

First tour of 🇮🇹! We laughed, we learned, and we cooked our hearts ♥️ out! Greece here we come. Glad to be apart of such a amazing crew.

06/03/2022

Sometimes the guests are all about the late night munchies….. that’s great, us chefs love to play…. We got the cure for that sweet tooth. 🍬 🍫 🥮 🍰 🧁

05/18/2022

Salmon Belly. Underway in the Med…. Scored fresh rocket in Halta, grew our own red sorrel, and finished with house made aged kombu ponzu, lime, and capers.

05/15/2022

When life gives you 2 meter waves crossing the Atlantic make a fancy sandwich….. with a layer of forged nasturtium while in Portugal…..

05/01/2022

Battling tomahawks! Baby veggies, table side mustard au-jus! /ysiren

05/01/2022

🍣 sushi 🍱 time out on Catalina….
🔪

05/01/2022

Lemon Popsicle & Mint.

05/01/2022

Liquid Passionfruit Cheesecake. Cruising through the Bahamas with a sweet tooth- got that covered. /ysiren

05/01/2022

Dinner and a sunset. Cruising through SO CAL.

05/01/2022

Canapés of the forest 🌳. Inspired by nature.

01/20/2022

A local ER doctor is the first to franchise South Florida’s Kava Culture

10/17/2021

A historian explores what was left out of the history taught to him at St. Mark’s decade

04/19/2021

We have spent years perfecting a level of service and professionalism that will surpass any event. Our staff is here for you. Talk now with our service management team or chefs. Bar/wedding/soirée we have you covered. Whether in Dallas-abroad- to a private yacht. We’re ready. DM for details. Www.chefpetercooks.com

02/23/2021

These are pastrami beef cheek burnt-ends! One of the most legend smokes to date. Sticky crunchy moist sweet and the guava wood comes through with subtlety. Brined 2 weeks in a wet bath, smoked 14hrs, over Hawaiian wood.... let’s just say this will be one for the books.

01/30/2021

Chef Peter is cooking from coast to coast, recently appointed chef of the DSSV Pressure Drop research vessel. In between contracts will be offering exclusive dinners internationally check out more @ www.chefpetercooks.com like to sail and yacht, let us cook for you!

12/14/2020

We sure love how creative our guests and clients are becoming during these times. We had the joy of cooking for a 25year silver anniversary last night. The love, compassion, and kindness this couple showed each other warmed our hearts and reverberated with us exactly why we do what we do; curating one of a kind memories that last a lifetime through food. No party is to big or too small. Booking January.... www.chefpetercooks.com Intimate culinary experiences nationwide.

11/22/2020

Throughout my travels I’ve had many different types of duck preparations. Everything from simply roasted to 30 day dry aged. From French to Chinese techniques, there’s lots stories of tradition behind this beautiful bird and it’s history to which is humans have consumed, hunted, and nourished our families. This preparation is a combination of my favorite flavors and tells my story. Dry aged to tense up for a week...Marinated in Chinese master stock for another 4, air dried for another 2, then smoked (the southerner in me) to not over cook, taken off and finished in the oven on steam mode at 55c for 6 hours. Rested then flash fried....then lacquered in a sweet chili honey sauce. This is my story about a duck....

11/16/2020

Today’s special moments are tomorrow’s memories. In January we will be offering very limited bookings. No party to big or small. Let us curATE your next retrEAT! www.chefpetercooks.com

11/11/2020

Happy hump day! We’re thinking back to this extraordinary dinner with friends and family. The highest standards in Texas beef! Grass-fed is the way togo! Cowboys & Bohemia !!! .beef photo cred to our lovely production team : .co

11/08/2020

Another wonderful family BBQ aboard the “Pressure Drop” for this weeks meatums, aka meat p**n, aka reeeeeky goodness, we smoked a whole ribeye, infused with some hickory chips. 10 hour smoke, with a nice coffee pepper crust!

11/02/2020

BBQ aboard the Pressure Drop, with we learned all about that “reeeeek” this weekend and it’s epic. That’s what we would call some good ole Texas bark and all bite! Beefy Rib goodness. We hope everyone is having a great weekend, and enjoying time with their friends and family. We’ve opened bookings for late December and January. DM for inquiries for your next private culinary experience. Www.chefpetercooks.com No place is to far for us!