Chef-opedia Chefs Peter Vazquez Bio
Cooking Style: Seafood cuisine
Vegetarian cuisine
Pasta Cuisine
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Chef Vazquez was born near Pittsburgh, PA in 1965. He was blessed with the rich culinary heritage of his father’s Puerto Rican recipes and his mother’s Dutch cooking. Raising chickens and harvesting wild mushrooms were two key activities in his household.

His mother was always in the kitchen, preparing meals for her family, including Peter’s six siblings.

His parents moved the family to Williamsburg, VA and that was where Peter got his first job in a kitchen as a dishwasher. The chef at the Williamsburg Regency Inn recognized his potential and took him on as apprentice. Vazquez soaked up everything he could learn there, and moved on to Trellis Restaurant.

After working with several chefs, Vazquez got his big break in 1986, when he was hired as Chef de Cuisine at Mr. Patrick Henry’s Inn in Richmond, VA. He worked there for three years, planning menus, creating desserts and cooking up a storm.

In 1989, Peter was named Executive Chef at Millie’s Restaurant, also in Richmond. The eclectic and ever-changing menu attracted local and national press, including Gourmet Magazine.

Chef Vazquez became Executive Chef at Thyme Square in Bethesda, MD] in 1995. It quickly became a busy, well-known restaurant, attracting well-to-do suburbanites, and politicos alike. It featured seafood, pasta and vegetarian cuisine. During this time, he also performed many demonstrations at charity events.

In 1996, Chef Vazquez married his wife, Janis. Today, they own and operate Marisol in New Orleans, LA. At Marisol, Vazquez is thrilled to have the unfettered ability to create original dishes. After only five months, Marisol was awarded four “beans” from the Times-Picayune. Marisol has been highlighted in Gourmet, Travel & Leisure, Fortune and Wine & Spirits. New Orleans Magazine also featured Peter as the “Best New Chef” of 1999. His menu blends the best and freshest ingredients available with his skills of classic cooking techniques.

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