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Chef Mathew Peters and Commis Harrison Turone of Per Se Restaurant, New York have been selected to represent the United States at the prestigious Bocuse d'Or biennial culinary competition due to be held in Lyon, France, in 2017. Sponsored by Sanpellegrino Sparkling Fruit Beverages, the event took place at the glamorous Venetian Hotel and Palazzo in Las Vegas where four teams participated in a live competition infront of an esteemed chef panel who judged the final dishes.
“I am honored to have been chosen to represent the United States. The teams competing with me are experienced professionals and I am humbled to have had the privilege of being in their company. I am excited for the year to come and getting us on the podium again.” Chef Mathew Peters commented on his triumph.
Photos: Chef M.Peters: Fish presentation (left), Meat presentation (right)
Originally from Meadville, Pennsylvania chef Peters enrolled in culinary school at Le Cordon Bleu in Pittsburgh aged just 19. After graduating he moved to Naples, Florida where he honed his skills at the Ritz Carlton in the infamous Dining Room, before moving to New York City. In the following years he worked at Adour Alain Ducasse followed by Per Se in 2009 and then The French Laundry, before his last promotion back to Per Se as the Executive Sous Chef in February 2012.
Leading the training program is 2015 Bocuse d’Or Silver Medalist and Team USA Head Coach, Chef Philip Tessier along with Chef Gavin Kaysen, and the Foundations’ Board of Directors, Chefs Daniel Boulud, Thomas Keller and Jérôme Bocuse.
A delighted Chef Gavin Kaysen spoke about Chef Peter's win, “I am thrilled for Chef Peters on his victory in today’s competition. The Bocuse d’Or is the most prestigious and difficult global cooking competition. He demonstrated great technical skill and it will now take countless hours of training if they want to achieve the podium. I look forward to standing by head coach Chef Phillip Tessier and helping them achieve our goal for gold for the first time ever in 2017.”
President of ment’or, Chef Thomas Keller, echoed his sentiments, “I’ve had the privilege of knowing and personally working side-by-side with the past three teams. All of us at Per Se are extremely thrilled for Chef Peters and Commis Harrison and we look forward to mentoring him in the coming year.”
