I was born into the restaurant business. Four generations of my family ran a fish smokehouse in Stuart, Florida, called Mrs. Peters Smokehouse. We also owned a catering company, so I was always surrounded by food and chefs. When I was 14, I persuaded the chef at the smokehouse to let me do a stage, a sort of internship, in the kitchen. I was hooked on fine dining.
I earned a degree at the Culinary Institute of America in Hyde Park, NY. After graduation, I sought stages and jobs at the finest restaurants that would have me. I worked at Blue Hill at Stone Barns in New York under Chef Dan Barber and The Fearrington House in North Carolina under Chef Colin Bedford.
My food has a lot of French influence and I am a proponent of classic cooking, but I always want the character of St. Thomas to shine through locally-sourced food.
I present a varied menu to satisfy different appetites and I am happy to make alterations for special diets. Our menu will change in response to the best that is available.
Ultimately, my goal is to be a curator of happiness for our guests. I want to ensure you have a memorable experience whether you are stopping in for dinner on your way home from work or here for a special occasion.