| Peter Gebauer CGMC |
Links:
ACF Milwaukee Chapter
ACF Nashville Chapter
ACF Christmas Reception 2005
Opryland Culinary Institute
German Chefs Association
Hospitality Consulting
My Newsletter
My Blog
My other Blog
WACS 2000
ACF Milwaukee Chapter
ACF Nashville Chapter
ACF Christmas Reception 2005
Opryland Culinary Institute
German Chefs Association
Hospitality Consulting
My Newsletter
My Blog
My other Blog
WACS 2000
A native of Germany, Peter started a formal
apprenticeship program at age 15 at the
Parkhotel Crombach a boutique hotel,
graduating after three years of intense
training under two talented master chefs,
then worked in the kitchens of the
Steigenberger Hotel chain as well as Hilton
International, becoming familiar with the
various culinary regions of Germany.
Having the desire to travel, he then joined the
famous Royal Viking Line, cruising around
the globe for the next four years, followed by a
stint with the prestigious Peninsula Group in
Hong Kong, experiencing the diversified
cultures and cooking styles of China and the
pacific rim.
To pursue his career and continue to
challenge himself he went on to the Middle
East, to live and learn the various Arabic ,
Indian and Pakistani foods and the ancient
cooking methods, working for Gulf Hotels in
Bahrain and Abu Dhabi Airline Catering for
the next three years.
Then he returned to Germany to the
Steigenberger academy in Bad Reichenhall
to participate and proof himself, achieving
the prestigious Kuechenmeister Brief,
a.k.a. Master in Culinary Art certification.
Soon he was approached by Norwegian
Cruise Line to join them and he accepted the
position of Executive Chef on the prestigious
SS Norway ( formerly SS France), by then the
only mega-size cruise ship afloat and his
biggest and most rewarding professional
challenge yet. It was here where he had the
opportunity to work side by side with culinary
stars like Pierre Troigros, Roger Verge,
Michel Trama and some 30 of the most
famous French chef's promoting their
specialties in remembrance of the great
ocean liner
SS France. Eventually he worked on the new
MS Seaward and was then promoted to
Food & Beverage Manager.
Then he went to Disney World, accepted the
culinary assignment at the EPCOT theme
park where he worked for a couple of years.
Yearning for another challenge, he decided to
join Star Cruises in Singapore, developing a
new concept of cruising for the Asian market,
introducing several new cruise ships in the
region extremely successful.
To plan, develop and implement the food &
beverage concept onboard the Disney Magic,
aiming to set new standards for the industry
was a new and huge challenge to take on
and brought him back to the Magical Cruise
Company. Peter enjoys working in the
hospitality industry, dealing with a lot of
interesting people, providing innovative food
while fusing cooking ingredients and
methods to the best quality available with a
friendly service focused on detail.
Cancun was his next destination, where he
joined the well renowned company of Palace
Resorts as an Area Executive Chef and co-
designed, planed and opened a mega resort
and theme park at the Riviera Maya.
In 1999 Peter joined Gaylord Opryland Resort
as executive banquet chef, a position he held
until 2004 when his team was awarded the
M&C Gold Elite Platter Award.
Later the same year he was promoted to
executive chef for the entire resort and in this
role, he also coached the Opryland Culinary
Apprenticeship Program .
He catered to royal families, presidents and
governments, to dignitaries and athletes as
well as entertainers and was featured in
various TV shows in Germany as well as the
US. Traveling during his vacations
throughout Asia, Europe and the Americas,
he frequently returns to destinations such as
the vineyards of Napa and Sonoma in
California to Florida and Mexico.
In 2006 he relocated with his family, wife
Aime, son Daniel and daughter Anna
Claudia, to Milwaukee and joined Potawatomi
Bingo Casino which is currently undergoing a
$ 240 million expansion.
In the spring of 2007 with the construction
underway he founded the PBC Culinary
Academy which offers culinary courses for all
team members and is designed to fill the
departments training needs as well as
improve retention and provide essential
training for the new concepts at the casino.
Last year saw the introduction of advanced
curriculum a,d since inception there have
been over fifty graduates and there are
currently some 140 students enrolled.
Chef published his first book, Omnivore’s
Travel, this book provides insight on the
current challenges and trends in our industry
for the reader. Part in-depth reference, part
career guide, it is entertainment for travelers,
foodies and peers alike.
His next book My Culinary Academy, is a
recount on his many years of coaching and
training with detailed instructions on culinary
techniques, cooking methods; as well
addressing current trends and topics such as
sustainability and industrial food. A valuable
reference source for culinary education; it is
scheduled to be published later this year.
apprenticeship program at age 15 at the
Parkhotel Crombach a boutique hotel,
graduating after three years of intense
training under two talented master chefs,
then worked in the kitchens of the
Steigenberger Hotel chain as well as Hilton
International, becoming familiar with the
various culinary regions of Germany.
Having the desire to travel, he then joined the
famous Royal Viking Line, cruising around
the globe for the next four years, followed by a
stint with the prestigious Peninsula Group in
Hong Kong, experiencing the diversified
cultures and cooking styles of China and the
pacific rim.
To pursue his career and continue to
challenge himself he went on to the Middle
East, to live and learn the various Arabic ,
Indian and Pakistani foods and the ancient
cooking methods, working for Gulf Hotels in
Bahrain and Abu Dhabi Airline Catering for
the next three years.
Then he returned to Germany to the
Steigenberger academy in Bad Reichenhall
to participate and proof himself, achieving
the prestigious Kuechenmeister Brief,
a.k.a. Master in Culinary Art certification.
Soon he was approached by Norwegian
Cruise Line to join them and he accepted the
position of Executive Chef on the prestigious
SS Norway ( formerly SS France), by then the
only mega-size cruise ship afloat and his
biggest and most rewarding professional
challenge yet. It was here where he had the
opportunity to work side by side with culinary
stars like Pierre Troigros, Roger Verge,
Michel Trama and some 30 of the most
famous French chef's promoting their
specialties in remembrance of the great
ocean liner
SS France. Eventually he worked on the new
MS Seaward and was then promoted to
Food & Beverage Manager.
Then he went to Disney World, accepted the
culinary assignment at the EPCOT theme
park where he worked for a couple of years.
Yearning for another challenge, he decided to
join Star Cruises in Singapore, developing a
new concept of cruising for the Asian market,
introducing several new cruise ships in the
region extremely successful.
To plan, develop and implement the food &
beverage concept onboard the Disney Magic,
aiming to set new standards for the industry
was a new and huge challenge to take on
and brought him back to the Magical Cruise
Company. Peter enjoys working in the
hospitality industry, dealing with a lot of
interesting people, providing innovative food
while fusing cooking ingredients and
methods to the best quality available with a
friendly service focused on detail.
Cancun was his next destination, where he
joined the well renowned company of Palace
Resorts as an Area Executive Chef and co-
designed, planed and opened a mega resort
and theme park at the Riviera Maya.
In 1999 Peter joined Gaylord Opryland Resort
as executive banquet chef, a position he held
until 2004 when his team was awarded the
M&C Gold Elite Platter Award.
Later the same year he was promoted to
executive chef for the entire resort and in this
role, he also coached the Opryland Culinary
Apprenticeship Program .
He catered to royal families, presidents and
governments, to dignitaries and athletes as
well as entertainers and was featured in
various TV shows in Germany as well as the
US. Traveling during his vacations
throughout Asia, Europe and the Americas,
he frequently returns to destinations such as
the vineyards of Napa and Sonoma in
California to Florida and Mexico.
In 2006 he relocated with his family, wife
Aime, son Daniel and daughter Anna
Claudia, to Milwaukee and joined Potawatomi
Bingo Casino which is currently undergoing a
$ 240 million expansion.
In the spring of 2007 with the construction
underway he founded the PBC Culinary
Academy which offers culinary courses for all
team members and is designed to fill the
departments training needs as well as
improve retention and provide essential
training for the new concepts at the casino.
Last year saw the introduction of advanced
curriculum a,d since inception there have
been over fifty graduates and there are
currently some 140 students enrolled.
Chef published his first book, Omnivore’s
Travel, this book provides insight on the
current challenges and trends in our industry
for the reader. Part in-depth reference, part
career guide, it is entertainment for travelers,
foodies and peers alike.
His next book My Culinary Academy, is a
recount on his many years of coaching and
training with detailed instructions on culinary
techniques, cooking methods; as well
addressing current trends and topics such as
sustainability and industrial food. A valuable
reference source for culinary education; it is
scheduled to be published later this year.
| With Son Daniel and Daughter Anna Claudia Christmas 2007 |
| Chicago Theatre September 2005 |
| James Beard House New York August 2003 |
| "Tell me what you eat, and I will tell you what you are". Brillat-Savarin 1755-1826 |
