Chef Peizer has served as Executive Chef, Sous Chef, Private Chef, Kitchen Manager, and Caterer.
Rebecca Peizer graduated from The State University of New York at Geneseo with a Bachelor of Arts in Communications and Media Studies. Discovering that her love of food was stronger than her desire to be in the advertising business, she enrolled in the Culinary Arts program at The Culinary Institute of America where she received her Associates Degree.
Chef Peizer has worked for restaurants in New York, California, and Colorado, including Roux and Mustard’s Grill in Napa Valley, Evan’s in South Lake Tahoe, Sarabeth’s and Keen’s Steakhouse in New York City, and as the Executive Chef of the Elk Creek Ranch, a Luxury Resort for high net worth clients in Northwestern Colorado.
While living in Napa Valley, Chef Peizer taught Wine Education at Duckhorn Vineyards and was a chef at Cakebread Cellars and Niebaum Coppolla Estate Winery.
Bertolli Company and Food and Wine magazine recognized Chef Peizer as one of the Top 10 Sous Chefs in America in 2002. The San Francisco Chronicle named Roux, the restaurant she helped to open, as a Top 10 Restaurant in the Bay Area in 2001.
Chef Peizer has shared her love of cooking with aspiring chefs, having taught Culinary Arts at Le Cordon Bleu in Las Vegas and The Culinary School of The Rockies in Boulder, Colorado where she led her students to live and work at Michelin-starred restaurants in Avignon, France and to work at farmsteads in Colorado’s western Slope to learn Farm-to-Table cuisine.
Chef Peizer has presented at many culinary conferences in California and Colorado including Worlds of Healthy Flavors, Menus of Change, Flavor Quality and American Menus, and Produce First, as well as having been published and appeared in Food Arts, Food and Wine, Plate Magazine, The Napa Valley Register, Taste Magazine, and The Las Vegas Review Journal, among other publications.
She has also done live cooking demonstrations on NBC news and was an integral part of the the taping of Jacques Pepin’s television series, “Jacques Pepin Celebrates”; she also tested recipes for the accompanying book.
Other accomplishments include acquiring Certified Executive Chef (C.E.C) Certification for the American Culinary Federation, winning First Place in National Pork Board “Taste of Elegance” Competition, and winning First Place In the Italian Culinary Institute for Foreigners (ICIF) “Sintonie” Olive Oil Competition.
Chef Peizer has a love for photography which she has used to capture her culinary creations for Bauscher Tafelstern, a company that produces fine china for restaurants and hotels, and contributes to her own Food Blog “Adventures in All Things Culinary”.
She is the owner of All Things Culinary, LLC, a Private Chef, Catering, and Consulting business.
