Having traveled to over forty countries on five continents, and worked under six different Master chefs from France to Asia at restaurants such as Raymond Blanc’s Le Manior aux Quat Saisons, La Contea in Piedmonte, and the legendary Le Cirque in Manhattan, Peter first achieved notoriety in… Singapore where he was nominated as Asia’s rising star Chef of the Year in 2003 as well as Hotel Magazine and Villeroy & Boch naming his restaurant Blu as one of the ten best hotel restaurants in the world the same year.
Marmalade is a new world blend of, seasonal, refreshing, ingredient driven Napa Valley cuisine grounded with classical techniques globally recognized as Californian-French or Cuisine de Terre.
The food that reached “Conde Nast Top 100”, The James Beard House and has been in over forty publications world wide, including the cover of Wine and Dine………. Experience it……..
pure… unique… taste…nightly, in a glass & on a plateContinued