Peter Boulukos
PETER BOULUKOS
Culinary Director/Co-founder
Chef Peter Boulukos is Co-Founder and the Culinary Director of The Restaurant People (TRP).
In a traditional sense of the role, Boulukos manages the day-to-day culinary experiences and operations from a corporate level at each of the TRP establishments.
TRP is a Fort Lauderdale-based hospitality group, includes some of the most in-demand restaurants and nightlife venues in the market for over two decades, including the recently reimagined YOLO and O Lounge, S3, Boatyard, Rooftop@1WLO, Casablanca Café, TRP Taste, Java & Jam, and Rosa Sky and Giselle in Miami, FL.
In the more modern sense of the role – leadership, craftsmanship and an appetite for something a bit more adventurous have all guided Boulukos toward creating an epicurean empire within the TRP team.
His goals? To be a mentor. A never stop-tasting-everything tastemaker. A moment creator. And a role model that not only inspires and encourages, but continuously leads by example in and out of the kitchen.
Serving as an integral part of TRP’s corporate team, Boulukos has seen many concepts evolve from conception to actualization in the kitchen, and ultimately becoming a much-loved destination for locals and tourists alike. And as TRP’s portfolio of venues grew, so did his desire to develop a team that could grow within and carry on the organization’s culinary culture.
Currently he leads a team of talented culinary creative minds who, respectively, serve as the Executive Chefs at each of the TRP locations. Seeing the overall vision transpire into what is now the expected level of unrivaled service and unforgettable food and beverage moments, is inspiring in of itself for Boulukos. But he still lives by the philosophy that there can never be too many cooks in the kitchen. So, it’s not uncommon to find him on the service line at any of the TRP restaurants.
Most recently that includes Rosa Sky and Giselle in Miami, FL. Two brand new rooftop concepts that offer guests views of the Miami skyline and an atmosphere of glamour and excitement. Under his guidance, an incredible team of chefs and mixologists have developed menus that are as palatably adventurous as they are photo-worthy, to truly bring Rosa Sky and Giselle to life in every bite and sip.
And while Miami revels in the latest TRP concepts, that does not mean that the Fort Lauderdale venues are lacking any sort of attention. Unique to TRP is that the culinary, operations and project development leaders are unified as one team. This ensures the entire TRP experience is perfect from conception to creative cooking and cocktailing, to guest service engagement and bringing to life the forward-thinking trends in the culinary scene.
This is where Boulukos actualizes his vision of a food and beverage dream team and empowers them to shine. As a result, guests are always indulging in seasonal menu changes, entirely new dishes and the carrying-on of the classic dishes at every TRP restaurant.
Prior to helping found TRP, Boulukos served as executive chef at Mark’s Las Olas where he played an integral role as part of its opening team and received critical acclaim for his work. He also was executive chef at the Mad Hatter in Sanibel Island, FL, and Mia Spia in Atlanta, GA and served as a chef at Maxaluna in Boca Raton. Additionally, Boulukos was the chef/partner at Himmarshee Bar & Grill and the guiding force behind creating the menu for the River House in Fort Lauderdale when both were formerly under the TRP banner.
Through these experiences Boulukos has derived an adaptable set of skills that serves the TRP mission from inception to service, to longevity with more to come. In the next year alone, Boukulos and the TRP team will be launching three new concepts in South Florida. Continuing to build the TRP brand one mindfully crafted bite at a time.
