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Tyson Peterson

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Born and raised among the mountains, lakes and wildlife of Utah, Tyson Peterson realized his passion for cooking in the outdoors alongside a large and tight knit extended family. Hunting large game, Camping, and cooking over wood-fire coals and feeding 50 or so people is an enjoyable challenge.

While in Culinary school he was recommended for a stage at the J&G Grill in Park City, Utah. There he developed his pedigree, most notably as Sous Chef for a world class Chef, Jean George. The restaurant located slope side at The St. Regis Hotel – Deer Valley.

In 2014 as Executive Chef, Tyson opened the Le Meridien Hotel, located in the heart of downtown Indianapolis and a flagship restaurant named Spoke & Steele. His culinary team created a locally sourced cuisine offering eclectic, modern comfort food. It was here that Peterson became immersed in the farm-to- table movement, taking that community-driven knowledge with him to Vail, Colorado.

Tyson now oversees operations as Executive Chef at The Sebastian hotel where his team creates Tapas style dishes at restaurant Leonora. Menu items are inspired by Spanish cuisine and the surrounding Rocky mountain agriculture. Many of the menu’s ingredients are sourced from local farmers and artisans including game meats and produce.

He is an avid Snowboarder and is on the hill whenever possible. In the off season you can find him foraging for wild mushrooms and medicinal herbs. In his spare time, he naturally ferments hot sauce which is barrel aged for up to a year before enjoyed.


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About the author, Shawn

Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. His work has been recognized nationwide as well as being a regular contributor to numerous food service publications and outlets and is the recipient of numerous awards-most recently the 2015 Culinary Educator of the Year through the local American Culinary Federation’s chapter-Beehive State Chef’s Association.

He the owner of multiple food service businesses and currently the host of the Business Chef Podcast.

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