Balboa Park Food & Wine School

Peter Robson’s culinary career began in the early 1980’s with the casino boom in Atlantic City, New Jersey. Driven by the high demand for educated, qualified and knowledgeable culinary professionals, Chef Peter received his formal training at The Academy of Culinary Arts in Mays Landing, New Jersey. Peter has over twenty-five years of experience in the culinary field as an executive chef, a professional educator, catering and restaurant chef, trainer (both in front and back of house), and as a consultant. Upon graduation from culinary school became an executive chef in a hotel with a 500-seat restaurant and a 1500-banquet capacity outside of New York City. He then returned to Atlantic City as Sous Chef Garde Manger at the Resort’s hotel and Casino. He honed his talents in prestigious casinos for six years working and opening Trump’s Castle, Trump’s Marina, the Sands and Show Boat. Craving a new type of culinary adventure, Peter moved to San Diego where he lives today. For ten years Chef Peter, worked as the executive chef at the French Gourmet, an off premise catering company. Chef Peter has contributed his talents to many successful projects including: food styling for Con Agra video, menu and recipe development for Chicken of the Sea, catering for the Super Bowl, America’s Cup Racing, Callaway Gardens Steeplechase, collaboration with Grey Goose Vodka, multiple projects with Orillio & Associates, Las Vegas Pizza show, Boston Seafood show, Fancy Food shows in San Francisco and New York. Starting in 1999 with the birth of his first child, Lucy Marie, Peter started teaching the Culinary Arts full time at Mesa Community College.