About Us
About Us
Chef Peter Jackson
Alice Waters was just starting to cook with California’s finest ingredients at Chez Panisse, Alfred Peet was pioneering the “first wave” coffee movement by expertly roasting carefully selected arabica beans in his small copper roaster at Peet’s and the Cheese Board was introducing Europe’s finest cheeses to the the Bay Area.
These legendary culinary landmarks were part of the neighborhood where Peter grew up, Berkeley’s now world famous Gourmet Ghetto. Peter recalls: “I would walk down the street with my parents and we would stop to check out the menu at Chez Panisse. Growing up, I assumed all restaurants used the best local, organic ingredients. That’s just what I grew up with”.
Having been a foodie from childhood, naturally Peter was drawn to cooking. After training under chef Ken Wolfe at Contra Costa College in San Pablo, California, he worked with many of the Bay Area’s best chefs, including Mark Miller, Jeremiah Tower, Mark Franz and Bradley Ogden and was Executive Chef at the renowned Italian restaurant Oliveto.
Peter also launched three successful businesses, Canvas Restaurant, Canvas Underground (a groundbreaking pop-up supper club), and Boucherie Meats.
For the past 8 years Peter has shared his talents as a private chef. He and his team specialize in preparing the finest farm fresh organic meals made with care at private homes in San Francisco, Marin and the East Bay.
Emphasizing the diversity of culinary influences that you would see in both the American South and in warm weather beach cultures.
What People Say
“Peter has both an excellent palate and masterful technique. Paired with his passion for food and cooking is his character: he is hard working, calm, generous of spirit, and even tempered, all of which attributes enable him to accept–and succeed at–any challenge given him.
We wholeheartedly recommend Chef Peter Jackson in any capacity that the position of Private Chef might entail.”
-Bob Klein and Maggie Blyth Klein, Former Owners of Oliveto
