ATLANTIC BEACH, Fla. and DALLAS (Nov. 10, 2016) – The Luxury Division of Remington Hotels, a premier hotel management company, announces the promotion of Ted Peters to Vice President of Culinary. Peters will work with the culinary teams from all of the hotels in the luxury division portfolio across the country to cultivate restaurant concepts, develop kitchen design and functionality, menu development and vendor procurements. In addition, Peters is responsible for training the next generation of luxury property chefs.
“We are honored to have Chef Ted on our team and value his instrumental role in elevating our luxury division of hotels and company’s culinary program to the next level,” said Mark Sharkey, president of Remington Hotels. “We look forward to seeing more of his creative direction come to fruition with new restaurant concepts while developing new teams of culinary associates.”
Previously serving in a dual role as Culinary Director of the Luxury Division of Remington Hotels and Executive Chef at Azurea, the signature, AAA diamond-awarded restaurant at One Ocean Resort & Spa in Atlantic Beach, Fla., Peters has created, opened and nurtured multiple high-end restaurants within the Remington Hotels portfolio, which include Napa Valley’s Bardessono Hotel & Spa, Jardenea at Melrose Georgetown Hotel and The Churchill Hotel in Washington, D.C., One Duval in Key West and Silversmith Hotel’s Adamus in Chicago.
“I am very grateful for the opportunities that Remington Hotels has provided me,” says Ted Peters, vice president of culinary at Remington Hotels Luxury Division. “Every day, I have the privilege of working alongside some of the greatest talents in the industry.”
Originally from Connecticut, Chef Ted Peters was lured into the culinary world during summers spent in small country clubs where he first fell in love with the creativity and camaraderie of the kitchen. Peters has achieved a distinguished career working at some of the finest restaurants and top-tier hotels and resorts in North America and Europe, including The Ritz-Carlton Hotels in Boston and Amelia Island and Rosewood Mansion on Turtle Creek in Dallas, TX. He also spent time in Europe cooking at the iconic Savoy Hotel, A Fairmont Hotel in London, as well as the prestigious Auberge de l’Abbaye in Beaumont En Auge, France. While residing in South Florida, Peters attained great success as the chef de cuisine for The Gaucho Room at Loews Miami Beach Hotel, where he contributed to the restaurant earning a Four-Star and Four-Diamond rating and was then promoted to Executive Sous Chef of the resort.
“The most rewarding aspect of my position within this division of Remington is being present in each of these chefs’ growth,” says Peters. “Working with some of the top culinary recruits in the U.S. combined with teaching chefs gives me inspiration and motivation every day.”
Holding a Bachelor of Science degree in Food Service Management, as well as an Associate of Occupational Studies degree from Johnson & Wales University in Providence, R.I., Peters’ previous experience includes serving as the executive chef of Caneel Bay Resort, A Rosewood Resort in St. John, U.S. Virgin Islands and Acqualina Resort & Spa on the Beach in Sunny Isles.
