Mathew PetersBocuse d'or
Mathew Peters is the 2017 gold medal winner of the international gastronomic competition, Bocuse d’Or. He is the former Executive Sous Chef at Thomas Keller’s Per Se and before that a sous chef with The French Laundry.
Born in Meadville, Pennsylvania, Matt grew up in a family that took great pride in cooking fresh, creative, and passion-filled meals. He began his culinary studies at Le Cordon Bleu in Pittsburgh. Upon graduating, Matt made his way to the Florida gold coast to work at the famed Dining Room at the Ritz Carlton in Naples. Here Matt learned from some of the best, honing his skills and pushing himself to become better each day. He left the sun and sand to work with Alain Ducasse at Adour in New York City. Soon after is when Matt would spend the next 8 years with the Thomas Keller Group at both three-michelin starred restaurants Per Se and The French Laundry.
In 2015 Matt competed and won the United States finals to qualify as the US representative to the internationally acclaimed Bocuse d’Or competition in Lyon, France. Working with a fantastic coaching team of top chefs from around the US, Matt and his commis Harrison Turone won the gold medal at the 2017 Bocuse d’Or in Lyon, France. The win represents the first time an American has won the top award.
Matt and his wife Lorin, are currently pursuing a number of new culinary projects in Austin, Texas.