Peter Levine
Chef Peter Levine brings a truly unique perspective to the art of baking, combining the strict discipline of fine dining with the joy of teaching.
His passion for structure and technical excellence, the very heart of French pâtisserie, makes him an invaluable guide for both aspiring and experienced French Pastry enthusiasts.
Chef Peter's dedication to teaching shines brightly through his work as an Executive Chef at Sur La Table. In this role, he has introduced countless home cooks to professional techniques that guarantee consistent, elegant results.
Mastering French Fundamentals: He expertly breaks down complex processes into manageable steps, specializing in essential French techniques. This includes the precision required for macarons, the intricacies of laminated doughs for croissants, and the delicate balance of mousses and ganaches for entremets.
Now, through the Pâtisserie Mon Amour platform, Chef Peter shares his unique perspective on kitchen management and high-level execution, teaching the disciplined approach required to achieve consistent, elegant results, skills crucial for both savory and sweet arts.
Specialties
Macarons, viennoiseries (croissants, chocolate bread, grape bread, apple chausson), tarts, entremets.
Peter Levine
A Career Defined by Excellence
Chef Levine’s extensive executive background underscores his authority in technical cuisine. A graduate of the California Culinary Academy in San Francisco, he honed his skills in prestigious institutions before shaping Seattle’s dining scene:
- Elegance
in the Dessert Program: As Executive Chef at Isabella Ristorante and the acclaimed Waterfront Seafood Grill, his commitment to quality meant the dessert course was never an afterthought. His kitchens consistently delivered elegant in-house pastry, mastering composed classics like the Baked Alaska and other desserts demanding finesse. - Luxury Hospitality Leadership: Chef Levine currently serves as the Executive Chef at the Warwick Hotel Seattle, overseeing all culinary brigades and ensuring the pastry program, alongside the rest of the menu, upholds the standard of luxury hospitality.
A session with Chef Peter Levine is a warm invitation to learn the precision and structure of a professional kitchen, applicable to elevating every aspect of your baking skills.
Specialties: Macarons, viennoiseries (croissants, chocolate bread, grape bread, apple chausson), tarts, entremets.