Pete has completed apprenticeships with such notable chefs as Albert and Michel Roux, Michelin three starred chefs from La Gavaroche and Waterside Inn of London. Ken Frank of La Toque, Claude Segal, Francois Pugeot of Orient Express. He has worked in the restaurant and food industry since age seventeen and studied in all facets of the culinary world. By the age of twenty, he completed advanced placement curriculum at the New England Culinary School. He has run cooking schools and student taught classes with famous chefs such as Jacque Pepein and Wolfgang Puck. Pete’s expertise in menu innovation is world renown, and his depth of creation in the kitchen is truly remarkable.

Click to view Peter Clements' Resume (PDF)

Peter has worked in the restaurant and food industry since the early age of fourteen. He has managed teams of chefs throughout the U.S. at several five-star restaurants and food service institutions. Peter holds a BS from Cal Poly University, SLO in Nutrition & Food Science. He has managed kitchens at local restaurants, catering companies, hospitals, and private homes. He has also worked as a product development manager for multi-million dollar companies throughout the Natural Food industry such as Balance Bar, Annie’s Homegrown, Clif Bar, Fantastic Foods, Beth’s, Trader Joe’s, Wild Oats & Whole Foods.

Click to view Peter Stearns' Resume (PDF)

Tom's culinary career began nearly 30 years ago working alongside three generations of family at a venerable Italian dinner house. While putting himself through college working and learning in Santa Barbara restaurant kitchens, Tom decided to put cooking first and enrolled at The California Culinary Academy in San Francisco. Tom apprenticed at the Montecito Cafe in Santa Barbara and was offered a position upon graduation and worked his way up to Sous chef; followed by a three-year tenure at the acclaimed Sierra Mar Restaurant at the Post Ranch Inn in Big Sur, CA. Under Chef Wendy Little the focus was to use the finest locally sourced ingredients and create nightly menus of the highest possilbe caliber. Tom continued to cook for several established caterers as well as his own clients for special events ranging from 10 to over 300 guests per evening. In 2001 Tom and a partner opened the Camino Real Cafe where he was featured on the popular Food Network television show, "$40 a Day with Rachel Ray."

View Tom Garnett's segment on $40 a Day with Rachel Ray