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[heading subtitle=”The Chef”]

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Food. Art. Family. These three words reflect the philosophy behind Palette, and of Chef Peter J. Hemsley. Following an unconventional career track of a Chef, Peter is an alumnus of Georgetown University where he studied history and political science, before graduating top of his class at the famous Academie Le Cordon Bleu in Paris, France.

His path took him to work in some of the greatest food cities alongside outstanding Chefs: New York (Daniel Boulud), Paris (Alain Senderens & Alain Passard), and San Francisco (Michael Mina & Michael Tusk). Most recently Peter worked as a Sous Chef at the three Michelin star, Quince restaurant in San Francisco before he decided to open his own hospitality company, Open Palette.

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[heading subtitle=”Culinary Artist” ]

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Peter is a culinary artist dedicated to revisiting and perfecting traditional dishes. Pulling from an American background and a French socialization, his food and cooking are deeply related to culture, history and art. Through cooking, Peter is able to express his admiration for beautiful ingredients produced by talented local farmers and purveyors in an artistic way.

In addition to his talent as a Chef, Peter is a complete artist in the traditional sense of the word, and has been avidly drawing since childhood. Naturally, once in the context of a kitchen, food quickly became his favorite subject to draw. Charged with his proclivity for history, Peter constantly questions traditional origins, which manifests itself frequently throughout his cooking.

Peter met his wife, Marie, in Paris and relocated to San Francisco in 2014. They have two beautiful twin children.

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