Peter Schott Email & Phone Number

Savannah, Georgia, United States

Savannah, Georgia

Executive Chef for a private country club. I have assisted the General Manager in restructuring the food and beverage program and creating a 5 star experience for our members. Re-developed all ala-carte menus and banquet menus for our clubhouse, fine dining restaurant, pool/sports facility and golf course. Menus are developed with use of local ingredients from local farms and fishermen. Coordinate and execute catering service for corporate Gulfstream Jets and private owners.

• Executive Chef of a 58 room luxury resort and destination spa awarded 4 diamonds by AAA. Named #6 spa in the world by Travel and Leisure Magazine 2011, also named #8 Resort in the US by Conde Nast Magazine 2011. • Implemented a Farm to Table program in the hotel by negotiating with and adding local farmer’s products to the menus. • I conduct along with culinary staff daily cooking exhibitions for guests in our signature Viking and All Clad designed chef’s kitchen. • My responsibilities also include all annual budgeting and capital expensing in the culinary department along maintaining budget payroll and food costs.• I manage, schedule, train and supervise culinary staff of 26.

• Executive Chef and Owner of a 68 seat Farm to Table Restaurant that I owned and operated with my wife. • We designed the restaurant from the ground up to highlight the natural beauty and resources of the Delaware River area. • Our menus changed daily to showcase all of the farm ingredients in this award winning restaurant. • My wife and I hosted a 125 person farm to field dinner/fundraiser for local food bank.