Ted Peters

Ted Peters has a strong and diverse work experience in the hospitality industry. Ted began their career as a Rounds Chef at The Ritz-Carlton, Boston in 1995. Ted then worked as a Demi Chef de Partie at The Savoy, A Fairmont Hotel in 1996. From 1997 to 1997, they worked as a Chef Assistant at Auberge de l'Abbey.

In 1998, they joined The Ritz-Carlton, Amelia Island as a Chef de Cuisine. Ted continued their culinary journey at Loews Miami Beach Hotel, where they served as a Chef de Cuisine from 2000 to 2003 and later as an Executive Sous Chef from 2004 to 2005.

Ted Peters then transitioned to executive roles, starting as an Executive Chef at Caneel Bay, A Rosewood Resort in 2005. Ted joined Acqualina, A Rosewood Resort & Residence on the Beach in 2006 as an Executive Chef for the opening team.

From 2008 to 2016, Ted Peters worked at Remington Hotels. Ted initially served as a Director of Culinary Development/Executive Chef, Luxury/Independent Division until 2016. Ted then held the position of Vice President of Culinary, Luxury/Independent Division until 2021. From 2021 to 2022, they served as the Regional Food and Beverage Director. Currently, they hold the position of Vice President of Food and Beverage Operations at Remington Hotels.

Ted Peters attended Johnson & Wales University from 1992 to 1993, where they obtained an A.O.S. in Culinary Arts. Ted then continued their education at the same university from 1994 to 1995, earning a Bachelor's degree in Food Service Management. There is no information available about their field of study.