CHEF PETER FARRAND
Shula's Steak House
270 West 43rd Street (8th Ave)
New York, NY 10036
Chef Farrand was born and raised in Poughkeepsie, New York, centered in the bountiful and scenic Hudson Valley Region. His love of cooking flourished in the area often touted as “the next Napa Valley,” where he often foraged for local berries and mushrooms and then returned home to see what he could do with them. This region is home to many wineries, farms, dairies, and orchards all contributing to the inspiration to pursue a career in the culinary arts and to cook seasonally with the freshest of ingredients.
With a humble beginning as a dishwasher at Le Pavillon in New York, Farrand worked long hours and eventually was allowed to plate salads, cold appetizers, and make soufflés in the garde manger station. To build on the foundation that Farrand learned in the restaurant, he enrolled in a local Technical Center while attending High School and earned a certificate in Food Service and Production. He realized that his true passion and joy in life came from cooking and decided to further his education at the acclaimed Culinary Institute of America in Hyde Park, New York where he graduated with honors in 1992. Farrand completed his externship as a Roundsman at the Bonaventure Resort and Spa in Weston, Florida where he continued to hone his craft and build on a solid classical education.
Farrand returned to upstate New York where he accepted a position as a sous chef at the IBM Country Club where he eventually was promoted to Executive Chef. This position exposed him to large corporate functions for as many as 5,000 guests as well as intimate affairs for such high profile clients as the then President of the United States George Bush as well as Bill gates, Founder of Microsoft. Farrand longed to return to a fine dining atmosphere and left the club setting for Il Compare in the foothills of the Berkshire Mountains. As chef for this white tablecloth restaurant, Farrand created everything from scratch including all of the breads and pastries. After receiving two favorable reviews in two years he decided that he wanted to go back to South Florida and be exposed to several different cuisines in the multicultural area of Miami.
Upon moving to Miami, Farrand accepted the position of Banquet Chef at the four star, four diamond, Doral Ocean Beach Resort. He then took on the role of Garde Manger Chef at the prestigious Sheraton Bal Harbour where his hard work and dedication paid off as he was promoted to Banquet Chef within 6 months and just a year later Executive Banquet Chef. While working long hours and serving the most demanding of clientele, Farrand found time to attend Florida International University and graduate Magna Cum Laude with a Bachelor’s degree in Hotel and Restaurant Management. Most recently Farrand has earned his MBA as well as an MPM from Devry University’s Keller’s Graduate School of Management. Before joining the team at Shula’s Steak Houses LLLP, Farrand has held Executive Chef positions with Harrah’s Entertainment, Club Corp’s flagship business club, La Cima Club in Las Colinas, Texas and Don Shula’s Hotel and Golf Club in Miami. He has traveled extensively in Europe, Asia, and Mexico. Farrand is an active member or the American Culinary Federation, enjoys baking with wild yeast starters, and resides in Coral Springs, Florida with his wife Ana and daughter Lauren.