Peter George
“Cook from your heart and you will never go wrong ... just cook.”
Biography
Chef Peter George is a culinary veteran with more than 40 years of experience spanning Europe, the United States, and over two decades in culinary education. Born in Jamaica and raised in London, he began his career with an apprenticeship at Claridge’s Hotel before working in acclaimed kitchens across Paris, the South of France, and Germany.
His career has included roles in restaurants, hotels, and private clubs throughout Florida, Hawaii, and California. For the past 22 years, Chef George has taught in the same space now occupied by ICE’s Los Angeles campus, making him one of its longest-serving instructors.
Chef George’s teaching philosophy blends technical mastery with cultural understanding, encouraging students to see food as a gateway to connection, creativity, and growth.
Work History
- Senior Chef Instructor at Le Cordon Bleu College of Culinary Arts – Los Angeles, 2000-2016
- Executive Chef at Sheraton Fairplex Hotel in Pomona, California, 1999-2000
- Executive Sous Chef at DoubleTree Hotel – Orange County, 1996-1999
- Sous Chef at Walt Disney Studios Marriott – Burbank, 1995-1996
- Banquet Chef and Executive Sous Chef at DoubleTree Hotel Monrovia – Pasadena Area, 1991-1995
Specialities/Areas of Interest
- High-level guest service
- Positive team engagement
- Menu planning and creation
- Food and labor cost controls
- State and company compliance
Awards and Honors
- Top performer and employee of the year at Doubletree, 1995
- Highest-rated instructor evaluation for the advanced culinary department, Le Cordon Bleu College of Culinary Arts – Los Angeles
Affiliations & Memberships
- Member, American Culinary Federation
- Member, Association of Culinaire Francaise
- Certified, ServSafe
- Certified, Center for Excellence in Education (CEE)
