As the son of a perfume chemist and avid home cook, Executive Chef T. Nicolas Peter grew up in a household that wholly embraced the art of cooking and the magic of flavor. As a child, Chef Nicolas was particularly inspired by the tastes of Morocco, and fell in love with the spices of the region. While living in culinary capitals such as Paris, Belgium and the south of France, Nicolas developed signature techniques, style, and a respect for fresh ingredients which ultimately developed into his inimitable cooking style.
When Chef Nicolas moved to the United States in his twenties, he quickly moved up the culinary ranks in the fine-dining establishments of regional Omni and Radisson hotels. There he combined his European background with innovative cooking methods and began to develop a distinct culinary style that relied on the senses and science of taste.
Chef Nicolas’ talent in the kitchen grew to an executive role as he took charge of culinary management at the Radisson Hotels. His skillset ultimately took him to California where he took on the role of executive chef at San Diego’s Radisson Harbor View hotel. After trying his hand as a personal chef for a year, Nicolas was hired on as Executive Chef at Hollywood’s celebrated Café des Artistes where he fine-tuned the restaurant’s bistro menu.