Chef Biography
Bob Petersen was born in 1969 in San Francisco to a family of cooks, bakers and chefs. He started cooking at age 5 with his grandmother, and picked up his first job at age 15 in a steakhouse in Tucson, Arizona. He then went to work at Café Terra Cotta under Great Chef Donna Nordin, who encouraged him to enter the Western Culinary Institute in 1990. Following graduation, Chef Bob did his externship at the Ritz-Carlton Laguna Niguel, and then he was on to Aspen, Colorado to the Little Nell and Snowmass Club.
In 1998, he was appointed as executive sous chef of the Hacienda Del Sol in Tucson, Arizona. He was appointed executive chef the following year, and in 2000 the Great Chefs television crew showed up to tape Chef Bob Petersen for the Discovery Channel’s Great Chefs of America television series.
Chef Petersen left as executive chef in 2014 to become Food & Beverage Director.
Recipes
Cayenne-spiced Peach Cobbler
Serving: 8 Print Cayenne-spiced Peach Cobbler By Great Chefs October 5, 2015 This cobbler has a bit of a kick: cayenne pepper is added to the filling. Vanilla ice cream or whipped cream will temper the heat. Ingredients Pie Dough All-Purpose Flour – 2-1/2 cups Salt – 1/2 teaspoon Sugar – 1 tablespoon Unsalted Butter […]
Chili-seared Scallops and Baked Pancetta
Serving: 4 Print Chili-seared Scallops and Baked Pancetta By Great Chefs September 30, 2015 Whipped potatoes brightened with sambal — a chili-based sauce — serve as a base for scallops which are dipped in a spicy southwestern blend and seared. Pancetta, Italian bacon, is served with the scallops. The dish is drawn together by a […]
Seared Sweet Potato Gnocchi with Roasted Tomato-Basil Cream
Serving: 12 Print Seared Sweet Potato Gnocchi with Roasted Tomato-Basil Cream By Great Chefs September 29, 2015 Sweet potato gnocchi are served with tiny tomatoes and English peas on a roasted tomato cream sauce. Maytag bleu cheese and basil pile on more flavor. Chef Petersen emphasizes that fresh basil should be added at the end […]