Executive Chef, Brent Peterson
got his start in the culinary world right here at Mountain Town Station as a dishwasher when we was 14 years old.
Brent's father, Alan Shoe the original Executive Chef of Mountain Town Station helped Brent get his feet wet in the industry starting at the bottom in dish tank.
Peterson eventually rose out of the dish room and into a management position in the Mountain Town kitchen before departing for Grand Rapids to open "Six One Six" for J.W. Marriot as a lead line cook.
Peterson continued on from the J.W. Marriot and became the Sous Chef for "Season's 52" where he became the prodigy of Executive Chef John State.
While working with Season's 52 Peterson opened restaurants in Jacksonville, Washington D.C. and Chicago. While at the National Restaurant Show last year Brent met up with Jim Holton owner of Camille's on the River and asked Brent if he was ready to come back home and be an Executive Chef.
The rest is history and Brent looks forward to his new challenges and opportunities as Executive Chef of Camille's on the River.