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Bill Peet

D'Artagnan client since 1996

B ill Peet attended the Culinary Institute of America and immediately ventured to New York City to work in some of Manhattan’s finest kitchens--Clos Normand and the New York Times four-star-rated Lutèce, where he rose to the position of sous chef under Andre Soltner.

Chef Bill Peet

Peet would spend 15 years at Lutèce. After Bill left Lutèce in 1995, he opened his own French restaurant, the critically acclaimed La Petite Rose in Westfield, New Jersey. In just under a year, the restaurant garnered many outstanding reviews, including the prestigious AAA Four Diamond Award. Food critic Gael Greene also traveled out to New Jersey and gave a glowing review. Bill returned to New York City, where he took over the kitchen at Merlot Bar & Grill/Iridium Jazz Club. Then, Bill joined the China Grill Restaurant Group in December of 1998 as the Executive Chef of Asia de Cuba and 44 at the Royalton Hotel. He also worked as the head chef of Café des Artistes. Ken Aretsky asked Bill to take over the kitchens of Patroon in New York City. This has proven to be the perfect collaboration of two restaurant pros who share similar philosophies.