Peter McCall
Research & Development Manager
Education:
L’Academie de Cuisine, Gaithersburg, MD – Culinary Arts, Honors Graduate
Certifications:
CREA Sous-Vide Precise Temperature Cooking
Past Experience:
- Chef de Partie, Chez Bruce, London, UK
- Chef de Partie, River Café, London, UK
- Chef de Cuisine, Whisknladle, San Diego, CA
- Chef de Cuisine, Kitchen Notes @ Omni Hotel, Nashville, TN
- Executive Chef, Fairfax Marriott @ Fair Oaks, Fairfax, VA
- Dual Property Executive Chef | Marriott Autograph Collection, The Alexandrian & Morrison House, Alexandria, VA
Home Country:
United States
Favorite Cuisine:
Southern American, French & Japanese
Kitchen Advice:
Never stop learning.
What’s Your Favorite City For Eating?
London (Lot’s of variety and great chefs) or San Diego (amazing produce, lots of creative casual restaurants)
What’s Always In Your Refrigerator?
Hot Sauce, Pickles, Eggs, Sourdough Starter
What’s Your Favorite Wine?
No wine for me, but love Topo Chico sparkling water!
What Would Be Your Last Meal?
Something homecooked & simple, enjoyed with my family
Do You Have A Guilty Food Pleasure?
Spicy Instant Ramen with Poached Eggs & American Cheese
Do You Have a Secret Ingredient In Your Cooking?
No secrets. Just use great ingredients, cook with the seasons and use good technique.
What’s Your Dream Vacation?
Culinary Tour of Japan
Education:
L’Academie de Cuisine, Gaithersburg, MD – Culinary Arts, Honors Graduate
Certifications:
CREA Sous-Vide Precise Temperature Cooking
Past Experience:
- Chef de Partie, Chez Bruce, London, UK
- Chef de Partie, River Café, London, UK
- Chef de Cuisine, Whisknladle, San Diego, CA
- Chef de Cuisine, Kitchen Notes @ Omni Hotel, Nashville, TN
- Executive Chef, Fairfax Marriott @ Fair Oaks, Fairfax, VA
- Dual Property Executive Chef | Marriott Autograph Collection, The Alexandrian & Morrison House, Alexandria, VA
Home Country:
United States
Favorite Cuisine:
Southern American, French & Japanese
Kitchen Advice:
Never stop learning.
What’s Your Favorite City For Eating?
London (Lot’s of variety and great chefs) or San Diego (amazing produce, lots of creative casual restaurants)
What’s Always In Your Refrigerator?
Hot Sauce, Pickles, Eggs, Sourdough Starter
What’s Your Favorite Wine?
No wine for me, but love Topo Chico sparkling water!
What Would Be Your Last Meal?
Something homecooked & simple, enjoyed with my family
Do You Have A Guilty Food Pleasure?
Spicy Instant Ramen with Poached Eggs & American Cheese
Do You Have a Secret Ingredient In Your Cooking?
No secrets. Just use great ingredients, cook with the seasons and use good technique.
What’s Your Dream Vacation?
Culinary Tour of Japan