Executive Chef Peter Pahk. An O’ahu, Hawaii native, Chef Pahk began his career as an apprentice in Waikiki. After receiving training in French cuisine at Michel's and JB's, he worked at local restaurants - Nick's Fishmarket and Rex and Eric's where he added gourmet seafood and Continental cuisine to his repertoire.
His formal education took place at Syracuse University, and at the Culinary Institute of America (CIA) in Hyde Park, New York. Upon graduating from the CIA, Chef Pahk embarked upon his career with The Ritz-Carlton Hotel Company in 1983. While there, he established an impressive following for his Asian-influenced California cuisine as Executive Chef at the Ritz Carlton - Atlanta and Marina Del Rey. He traveled extensively abroad to Hong Kong, Bali, Singapore, Korea, Australia and Mexico as a member of The Ritz Carlton Hotel Company's opening team. Domestically, he helped open hotels in Hawaii, Laguna Niguel, Pasadena, St. Louis, Philadelphia, Aspen, Kansas City and New Orleans.
In 1993, Chef Pahk was named “America’s 2000,” an award given to outstanding chefs in North America. In 1994 he was honored with an invitation to cook the New Year’s Eve Dinner for the members of The James Beard Foundation in New York
Chef Pahk is a member of the American Culinary Federation, the James Beard Foundation, Chef's Collaborative, Slow Foods Napa Valley, Board Member of the Resort Food Executive Committee founded by Herman Rusch (an elite membership of 35 nationwide independent resort Exceutive Chefs), Board Member of the Mustard Festival Napa Valley, Chairperson for Share Our Strength Napa Valley, Charter Member of the Local First, a division of BALLE, devoted to supporting local businesses, and a professional member of Common Vision, an organization devoted to making sustainable oceans a reality through The Seafood Watch Program and The Monterey Bay Aquarium.
Chef Peter Pahk