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Chef Bio
Peter Aiello
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Certified Executive Chef (CEC) and Certified Executive Pastry Chef (CEPC) by the American Culinary Federation (ACF)
"Chef of the Year" 2003-2004
- ACF - Pikes Peak Chapter
Chairman of the Board 2008-09
American Culinary Association
President of the American
Culinary Association 2006-07
Community Fundraisers - Chefs
Gala, March of Dimes, Taste of the Nation/Taste of
the Springs, 1999-2005. Glass Slipper Ball and
Chocoholic Frolic -- 2005 to
2007
ACF gold medal winner
2002 "Hot Food" and "Ice Carving" competitions
Vice President ACF-Pikes Peak Chapter
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Peter started his career in 1976 working at fine establishments in Denver's "Lodo" and "Cherry Creek" area. After completion of a Pastry Arts Certificate Program in 1988 at the renowned Culinary Institute of America, in Hyde Park NY, Peter chose a corporate career path. He took on the challenge of Pastry Chef for 6 years at the IBM Palisades Executive Conference Center, serving high-level executives from all over the world.
Recognized as a true leader and mentor, Peter accepted the position of Executive Chef, where he excelled in catering prestigious events including the 1996 Educational Summit for 40 governors and the President of the United States.
Peter's love of Colorado bought him and his family to the Springs in 1999 where he took over the helm of a prestigious hotel as Executive Chef. His experience with large catering events coupled with his passion for the culinary arts and his attention to detail was the perfect recipe for him and his wife, Jane to acquire Ray Howard's Catering Couriers. |
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