Peter Gebauer
Chef Gebauer is a seasoned professional with an extensive experience in the International hospitality industry, opening new resorts, cruise lines and developing food & beverage concepts.
During his professional career Chef Gebauer has been involved in consulting projects around the world, earned many memberships and awards. He catered to royal families, presidents and governments, and was featured on TV shows in Germany as well as the US.
He cooked at the James Beard House in New York City and frequently at the Grand Old Opry, Nashville.
Growing up at the foothills of the Bavarian Alps he had a humble childhood in the country side. Beginning his culinary career with a traditional apprenticeship in a boutique hotel he became certified chef with honor after three years. Then he sailed around the world onboard luxury cruise lines, taking on his first sous chef position with Peninsula in Hong Kong, the Middle East would follow before he returned to Germany to attend hotel school, becoming Certified Master Chef.
At age thirty he was appointed Executive Chef onboard the legendary SS Norway, then the largest cruise ship in service. After a few years he found a new challenge with the startup for both Star Cruises in Singapore and later Disney Cruise Line in Florida. Opening the Aventura Spa Palace in Cancun followed before he accepted a position at the Gaylord Opryland Resort in Nashville.
In 2006 he became the Executive Chef at Potawatomi Hotel & Casino, one of the largest Native American Casino operations; His department has been recognized for its accomplishments in food safety and menu development at the NRA Show’s Operators Innovation Awards for two consecutive years. For his dedication and commitment to education in the restaurant industry he received the Wisconsin Restaurant Association 2013 Salute to Excellence Award.
In January 2014 Chef Gebauer achieved the prestigious WACS Certified Master Chef status awarded by The World Association of Cooks Societies.
Chef published his first book in 2009, Omnivore’s Travel which takes an unprecedented approach in examining his international career and more. His second publication My Culinary Academy is a comprehensive text book for progressive culinary training and development of entry level cooks who wish to progress in their career.
In 2015 chef was inducted into the American Academy of Chefs (AAC) the ACF Honor Society. At the same time, chef made a career transition to take on a new role as the corporate executive chef with the upscale Sendik’s Food Market in Milwaukee.
In 2017 he relocated with the family to Prescott, Arizona to start a bed & breakfast there, Chef also does cooking classes and dinners for small groups at the Inn as well as food service consulting. He enjoys family time with his wife Aime, son Daniel and daughter Anna Claudia who are also involved in the business. Together they enjoy traveling, soccer and watch Anna dance.
