Eric Peeler was born and raised in Cherry Hill, South Jersey.  From a very interesting and diverse backround, Eric has experienced multiculturism from many different aspects.  As with many cultures, food is the centerpoint of many celebrations whether traditional, religious, or that Sunday family dinner. 

• From Left to Right:  Eric Peeler, George Perrier (La Bec Fin, Table 31), Chris Scarduzzio (Mia's @Caesars, Table 31)

Eric comes from a family of chefs and food enthusiast.  He grew up visiting and watching his grandfather in Atlantic City come home from his Chef job and then make a variety of pies for friends, family, and people in the neighborhood.  On the way back to Cherry Hill, his father Jim would not get on the Expressway until he picked up subs from the world famous White House.  His father later opened a restaurant in Ocean City, NJ.

 Whether eating a roast pork and veal sandwich at George’s on 9th St. Italian Market or stone claw crabs at Zaber’s in egg harbor, the many restaurants visited all had their unique flare.  Eric has worked every position in the restaurant biz, and have seen what works and what doesn’t. His  first cooking job was Philly Steak and subs when he was 14.  He subsequently worked at San Diego Grill where his passion for cooking started to come alive after seeing Executive Chef Frieze create art out of fresh sautee’d vegetables.  His  first line cook job was at Sizzler at 16 where he learned to grill steaks to perfect temperature and from there became the first cook at Steak and Ale.  Although considered a steak house, many Cajun dishes i.e. blackened tuna were served as well.  He worked there until graduation and then went to pursue a degree at West Virginia State University in Biology.  Within a week and before even settling in his dorm, he already had a prep cook job in one of the schools large dining halls. He then received  two educations: from his professors and from executive chefs:  Four years during school in the kitchen, and between semesters working at Sheraton Inn as a line cook where sautee dishes became his favorite thing to do.  Eric graduated and received his B.S. in Biology.

In Philadelphia, Eric attended “The Restaurant School”  for their Chef training program.  As part of apprenticeship, Eric worked under the direction of world  renowned Chef George Perrier (La Bec Fin , Phila.) In addition, restaurants worked where he has worked include “The Palm Restaurant” (Phila.), Lamberti’s Ristorante(Cherry Hill), “Ventura’s (Marlton, NJ), “Ernie’s @ Sheraton Post Inn (Cherry Hill, NJ), “Sheraton University City (Phila. ), Woodcrest Country Club (Cherry Hill,NJ), Prmavera’s (Ocean City, NJ), “Boardwalk Café (Ocean City, NJ), “Angelo’s (Atlantic City, NJ ), Marasano’s (Haddonfield, NJ) , “JAC Daddy’s (Cherry Hill, NJ), Tre Scalini (Phila.) He later was offered a Sous Chef Position at a large hotel where he worked for 2 years.

 “Having such a demanding job at such a young age has taught me so many positive traits which I instill in my life today, and it not only has to do with the culinary arts, but more to do with respecting cultural backrounds and culinary diversity."

Eric Peeler and John Anthony Cassano (Marasano's, JAC Daddy's)

Tre Scalini owner/chef Franca Direnza

Antonio Cima, "FUEL" South Philly

Joe Malone, "Little Joes" Blackwood

Joan Verrati, "Pollyodd" Cello, Passyunk Ave.,South Philly

Chris Spina, "Cacia's Bakery :Voorhees, Blackwood, Williamstown

Salvatore Chilemmi, "Tuscan Tavern, Blackwwod, Cacia's Bakery Voorhees"