CHEF TEAM 

 

	Eric Peterson Executive Chef   Chef Peterson was classically trained at Johnson & Wales in Charleston South Carolina and offers over 17 years of professional restaurant and catering experience.
Prior to Eagle Hills Golf Course, Chef Peterson gained world class catering experience and knowledge of a variety of ethnic culinary traditions with three years spent at the Walt Disney Corporation as Sous Chef of the Epcot Catering Company.   He has also previously lived in Baton Rouge, Louisiana and gained extensive knowledge of traditional Southern cooking.  While in Louisiana he was Sous Chef at the Lod Cook Alumni Center, the multimillion dollar catering company established in 1964 that is responsible for the acclaimed Cook Hotel and the LSU Alumni Association.  He was also awarded the highest medal in the Louisiana Chef Showcase.   Upon moving to Boise, Idaho, Chef Peterson  was Executive Chef of Seasons Bistro in downtown Eagle, overseeing hundreds of outside catering events from small intimate gatherings for 10  to extravagant wedding galas for 500.
	Ed Brown Sous Chef   A native Idahoan and proud U.S. Marine Corps Veteran, Sous Chef Ed Brown has traveled the world and tasted cuisine from many countries.
Chef Brown says "I have been in the kitchen for almost 40 years now and am still thrilled to learn something new and exciting.  No one knows it all.  I am very excited to work with Chef Peterson.  Bring your family in and we'll make you feel like you're home!"  Ed previously had his own catering company, Devil Dogs, and cooked professionally in Washington, Montana, Wyoming and Nevada since moving back to Boise with his beautiful wife and daughter.  He also had his own restaurant, Wicker Bill's, in Montana.