About Chef Peter Lamb

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My qualifications as a leading Culinarian & Hospitality Executive are as follows:

  • American Culinary Federation Chef of The Year in the great state of Maine.
  • Catering Chef for the 2002 & 2010 Winter Olympics
  • Executive Chef at The Island Inn on Monhegan Island, Maine
  • Executive Chef Sonesta Hotel in Portland, Maine
  • Apprentice Chef at The El Tovar Hotel on the South Rim of the Grand Canyon
  • Ted Nugent's Private Hunting Chef on The YO Ranch in Mountain Home, Texas
  • Food Service Director @ Kripalu Center for Yoga & Health in Lenox, Ma.
  • Graduate of the Culinary Institute of America
  • Catering Chef for The Boston Symphony Orchestra at Tanglewood in Lenox, Ma.
  • Represented the United States Meat Exporting Federation in Central America
  • Administrative Director of Support Services for Southwestern Vermont Health Care
  • Food Service Director for Carolina's Hospital System