Peter Vazquez

  • Washington US-DC
Peter Vazquez

Work History

Work History

Creator/Chef

Hush Supper Club

Creation of weekly, different internationally themed menus such as Burmese, Thai, French, Indian, Brazilian, among many others; also a few American themes such as Tex-Mex and Southern

Execution of multicourse menu per theme

Special order food baskets for events and holidays

Hush Supper Club mentioned in New Orleans Magazine, Gambit, Times-Picayune, Pittsburgh Post-Gazette

Consulting Executive Chef (temporary position)

Lulu' Restaurant

Menu design, purchasing, staffing and cost control at this Contemporary American restaurant

Post Katrina

Private catering and charcuterie work for are wine stores and upscale markets.

Sep 2010 - Aug 2011

Executive Chef

Mimi's Restaurant

Hired by David and An Whitmore to help upgrade restaurant and menu into a more contemporary, Italian Bistro direction.

Restaurant sold- Aug.2011

Aug 2008 - Nov 2009

Consulting/Executive Chef

Broad Branch Market

Create recipes, procedures and provide training and instruction for upstart market in Chevy Chase , DC. Create specialty cheese program, pastries, prepared foods and extensive charcuterie work.

1999 - 2005

Chef/Owner

Marisol Restaurant

Consistently ranked as one of New Orleans’ best and most influential restaurants.

·Celebrity customers included Dan Ackroyd, Harry Shearer, Goldie Hawn, Kurt Russell, Sarah Jessica Parker, Laurence Fishburne, Doug Brinkley, Poppy Brite, Sean Penn, and many more.

-Please note: the Marisol website has been dismantled following the demise our restaurant

after Hurricane Katrina.Google “Marisol” or “Chef Peter Vazquez” for more particulars.

Fullfilled all duties as chef/owner. Menus, purchasing , stffing  training, costing, special events..etc. 

Food cost avg- 30%  BOH labor cost- 17%

1995 - 1998

Executive Chef

Thyme Square Restaurant

Fulfilled all duties as Executive Chef including menu planning, staffing, training and cost and inventory control in this 150 seat, predominantly vegetarian restaurant

Food Cost 28%  BOH labor cost- 18%

1994 - 1995

Executive Chef

Millie's

.

Resumed Executive Chef duties
1993 - 1994

Consulting Executive Chef

1587 Restaurant

Fulfilled Consulting Chef’s duties including kitchen setup, layout, and staffing

This contemporary Southern restaurant was conceived and designed by Paul and Lisa Keevil of Millie’s.

1989 - 1993

Executive Chef

Millie's

Fulfilled all duties as Executive Chef, including kitchen staffing and training, ordering and inventory control, planning and preparation of of weekly changing menu-very eclectic. Open show kitchen.  Customers include; Sissy Spacek, Kevin Bacon, Jane Curtain, Chevy Chase, ZZ Top, the Spin Doctors, Camper Van Beethoven and countless other movie, music, sports and media figures.

1986 - 1989

Chef de Cuisine

Mr. Patrick Hentry's Inn

Responsible for menu planning, expediting, nightly specials, baking and desserts. Traditional American-European cuisine.

1984 - 1986

Head banquet Chef

The Tobacco Company

Duties included planning banquet menus, training banquet staff, garde manger work, ice carving, etc. catered 1984 General Assembly Banquet held in Richmond.

Pictures

Awards and Recognition

Marisol Restaurant-

2006 DiRona restaurant award.

Rising Star Chef-2003 -Star Chefs

Best New Chef-1999-New Orleans Magazine

Special Guest Chef- Festival de Gastonomica- Puerto vallerta, Mexico

Wine and Spirits magazine

Special Guest Chef/Speaker- Sheraton Resort Casino, Cairo Egypt.

Wine Spectator Award 2003/2004

Times picayune “four beans”

Southern Living

Gourmet magazine

Bizarre Magazine

Gambit Magazine

Tom Fitzmorris-92/100

Miilie’s Restaurant

Southern Living

Gourmet Magazine

Bon Appetit

Los Angeles Times

New York Times

Richmond Times Dispatch

T.V. Food Network

chef featured in the books-“Creole Nouvelle”-Joseph Carey

“The Devil You Know”-Poppy Z. Brite.

Sample Menus -

MARISOLAPPETIZERSSTEAMED MUSSELS WITH WHITE WINE, SHALLOTS, LIME LEAF, THAI BASIL AND BUTTER…..$9.75FRESHWATER PRAWNS WITH HOUSECURED PANCETTA, WILD RAMPS & TOMME DE SAVOIE RISOTTO…..$9.00HOUSECURED SALMON GRAVLAX WITH  TOASTED BRIOCHE, SOFT SCRAMBLED EGG AND SALMON CAVIAR…..$10.00CHINESE ARTICHOKE SALAD WITH CRISPY DUCK TONGUES AND SOY VINAIGRETTE…..$10.00ROULADE OF  HUDSON VALLEY FOIE GRAS WITH WHOLE WHEAT MANDARIN CREPE SUZETTE AND SPICED CARAMEL…..$12.50DUCK RILLETTES WITH PICKLED RED ONIONS AND HOUSEMADE CRANBERRY MARMALADE…..$9.00BALLOTINE OF PORK BELLY, VEAL CHEEK & FOIE GRAS WITH FLAGEOLET BEANS & MUSTARD SAUCE…$9.75HOUSEMADE BLACK WALNUT FETTUCCINE WITH GRILLED PORCINI MUSHROOMS, DUCK CONFIT AND ROASTED GARLIC…..$10.00GRILLED BLOOD SAUSAGE WITH SMOKED HAM HOCK MASHED POTATOES AND GREEN APPLE REDUCTION…..$8.75BLACK BUCK VENISON CARPACCIO  WITH WARM CHERRY TOMATO TART AND BALSAMIC SYRUP…..$9.00TODAY’S FONDUE FOR TWO…..$12.00                      TODAY’S OYSTER SELECTION…..$10.00SOUPS  & SALADSTHAI CRAB & COCONUT SOUP WITH GINGER AND BASIL  OR  SOUP DU JOUR…..$6.00WILD ORGANIC GREEN SALAD WITH GARLIC CHAPONS AND BALSAMIC VINAIGRETTE…..$5.75MARISOL HOUSE SALAD WITH BABY ROMAINE, ROASTED GOLDEN BEETS, TOASTED WALNUTS,WARM LAURA CHENEL GOAT CHEESE AND LEMON VINAIGRETTE …..$6.00ENTREES RARE PUMPKINSEED-CRUSTED YELLOWFIN TUNA WITH HOUSEMADE CORN TORTILLA, MANCHEGO CHEESE AND NORTHERN MEXICAN CHILE SAUCE…..$24.00TRUFFLED “CRACKLING” SALMON WITH SPICY SQUID SALAD AND SHANGHAI NOODLE WHOLE ROASTED MARKET FISH WITH LEMON ZEST, ROASTED VEGETABLES AND SPANISH OLIVE OIL…..$25.00PAN ROASTED SEA BASS “EN BOURRIDE” WITH SMOKED TROUT BRANDADE AND TOMATO MOUSSE…$23.00MAINE LOBSTER WRAPPED IN CRISPY PIGS EAR WITH BABY BOK CHOY, TOASTED RICE CAKE AND XO SAUCE …..$25.00SLOW COOKED VEAL CHEEKS WITH GRILLED ROMANO BEANS, RICCIA PASTA AND FRESH PORCINIS….$22.00GRILLED DUCK BREAST “FRA DIAVOLO” WITH RAG PASTA, BROCCOLI, HOUSEMADE ITALIAN SAUSAGE AND CHARRED TOMATO BROTH WITH SAGE & WILD MUSHROOMS…..$22.00VEAL CHOP MILANESE WITH RADICCHIO SALAD AND VEAL TONGUE RAVIOLI IN TRUFFLE SAUCE…$28.00PORK SHOULDER, BRAISED WITH DRIED FRUITS, SWISS CHARD,  BUTTERY RUTABAGAS AND SPICED PUMPKIN CHUTNEY…..$24.50HANDCUT, HOUSE AGED RIBEYE WITH POTATO ALIGOT, ASPARAGUS & MARISOL  STEAK SAUCE…..$28.00ODD THINGSSTUFFED PIG’S FOOT WITH LENTILS, CIPPOLINI ONIONS AND SAUCE VERJUS…..$18.00PAN BRAISED LAMB HEART WITH CHANTERELLES, CARAMELIZED ONIONS, BELGIAN ENDIVE AND  COARSE MUSTARD SAUCE…..$20.00MARISOLAppetizersSTEAMED MUSSELS WITH WHITE WINE, SHALLOTS, LIME LEAF,THAI BASIL AND BUTTER…..$9.75PAN SEARED HUDSON VALLEY FOIE GRAS WITH APRICOT & WALNUT RAVIOLI,  BELGIAN ENDIVE SALAD AND CARAMELIZED BRIOCHE CUBES…..$12.50TERRINE OF PORK, DUCK LIVER, ROASTED GARLIC & GREEN OLIVES WITH HOUSEMADE COUNTRY MUSTARD, PICKLED RED ONIONS AND GRILLED LEVAIN…..$9.75WILD MUSHROOM RISOTTO WITH A FRICASSEE OF FROGS LEGS AND BROWN BUTTER VINAIGRETTE…..$8.95BRAISED LAMBSHANK AND POTATO “CANNELLONI” WITH RED WINE SAUCE, GOAT CHEESE AND TOMATO JAM…..$10.00SPICY HOUSEMADE SAUSAGE-STUFFED CALAMARI WITH SOFT POLENTA, ARUGULA AND BLACK OLIVE OIL…..$9.00STEAMED MAINE LOBSTER CLAWS WITH CLARIFIED TRUFFLE BUTTER…..$12.00PORTUGUESE SARDINES WITH MANCHEGO CHEESE, HOUSE CURED PROSCIUTTO, OVEN DRIED HEIRLOOM TOMATOES AND GARLIC BARIGOULE…..$8.95GRILLED ASPARAGUS WITH CAMEMBERT TOAST AND STURGEON CAVIAR…..$9.00TODAY’S OYSTER SELECTION…..$10.00          TODAY’S FONDUE FOR TWO…..$12.00Soups  & SaladsTHAI CRAB & COCONUT SOUP WITH GINGER AND BASIL…..$5.75SOUP DU JOUR…..$6.00WILD ORGANIC GREEN SALAD WITH GARLIC CHAPONS AND BALSAMIC VINAIGRETTE…..$5.75MARISOL HOUSE SALAD WITH DANISH BLEU CHEESE, VINE RIPE HEIRLOOM TOMATOES AND TOASTED WALNUTS …..$6.00DINNEREntrees RARE PUMPKINSEED-CRUSTED YELLOWFIN TUNA WITH HOUSEMADE CORN TORTILLA, MANCHEGO CHEESE AND NORTHERN MEXICAN CHILE SAUCE…..$24.00BUTTER POACHED ATLANTIC SALMON WITH LOBSTER & FRENCH BEAN SALAD, TOASTED HAZELNUTS AND VANILLA…..$24.00PEPPERED BLACK GROUPER WITH BRAISED LEEKS, SALSIFY, OLIVE OIL, VERJUS AND MARROW CROUTON…..$23.00WHOLE ROASTED MARKET FISH WITH GRILLED ASPARAGUS AND ROASTED LEMON VINAIGRETTE…..$25.00PAN FRIED SOFTSHELL CRABS WITH HORSERADISH CREAM, PICKLED BEETS AND CONFIT POTATOES…..$25.00OVEN ROASTED FREE RANGE SPRING CHICKEN WITH GRILLED GREEN ONIONS, COUNTRY MUSTARD MASHED POTATOES, PORT ROASTED FIGS AND CHICKEN JUS…..$22.00CASSEROLE BRAISED VEAL CHEEKS WITH WILD MUSHROOMS AND TRUFFLED CAULIFLOWER PUREE…..$23.00TUSCAN SPIT ROASTED PORK WITH TALEGGIO POLENTA AND A WARM DRESSING OF LEMON, GARLIC, CRACKED GREEN OLIVES, ROASTED PEPPERS AND ANCHOVIES…..$23.50GRILLED HANDCUT, HOUSE AGED RIBEYE WITH CREAMED SPINACH AND BUTTERY FINGERLING POTATOES…..$28.DESSERTSALL DESSERTS $5.75TAHITIAN VANILLA CREME BRULEE WITH LEMON MADELEINESKEY LIME PIE WITH FRESH FRUIT COULISHOT CHOCOLATE CAKE WITH PISTACHIO ICE CREAM(PLEASE ALLOW 12 MINUTES)PINEAPPLE UPSIDE-DOWN CAKE WITH TOASTED ALMOND ICE CREAM(PLEASE ALLOW 12 MINUTES)FROZEN LEMON SOUFFLE WITH AMARETTI & FIG “SALADGastronomic Festival Menu from Peter Vazquez, Chef/Owner of Marisol RestaurantAPPETIZERS:Crisp Calamari with Arugula and Meyer Lemon AioliThinly Sliced Sea Scallop and Yellowfin Tuna with Gazpacho Gelee and Avocado MousseBroiled Gulf Shrimp Wrapped in Serrano Ham with Mascarpone Toasts, Sage and Lemon VinaigrettePotato Blini with Sea Urchin and Salmon CaviarPan Seared Foie Gras with Guava Tamalita and Guajillo-Rhubarb SauceTartare of Handcut Beef Tenderloin with Minced Chiles, Lime, Egg Yolk and Tortilla CrispsSALADSA Simple Salad of Baby Greens and Sherry VinaigretteBaby Lettuces with Toasted Walnuts, Manchego Cheese, Oven Dried Tomatoes and Roasted Lemon VinaigretteBelgian Endive Salad with Butter Poached Lobster, Roasted Figs and Red Wine-Foie Gras VinaigrettePoached Gulf Shrimp with Avocado, Tomato, Goat Cheese and Basil DressingSOUPSThai Crab & Coconut Soup with Ginger and BasilCharred Tomato Broth with Smoked Ham Hocks, Crimini Mushrooms and Housemade Ricotta CheeseChilled Lobster Bisque with Caviar Crème Frappe and Huille de FoieFISH AND SEAFOODPan Seared Yellowfin Tuna with Foie Gras, Black Truffle Risotto and Petite Vegetable SaladRoast Sea Bass Wrapped in Serrano Ham with Sweet Pea & Calamari Rice and Tomato-Saffron BrothSlow Cooked Atlantic Salmon with Lobster-French Bean –Hazelnut Salad and Vanilla OilWhole Red Snapper Baked in Salt Crust with Roasted Beets & Walnuts and Lemon - Chive SauceRoast Lobster with Housemade Saffron Trenette, Peas, Tomato and Lobster SaucePan Seared Sea Scallops with Foie Gras Whipped Potatoes and Green Apple ReductionMEAT AND POULTRYPeppered Squab Breast with Ravioli of Squab Breast Confit and Sauterne-Ginger JusGrilled Duck Breast with Walnut-Belgian Endive Salad, Cabralese Toasts, Green Grapes and Ximenez SherryPan Roasted Lamb Loin Chops with Arugula, Stone Ground Polenta and Roasted Garlic Jus“Vitello Tonnato” – Pan Crisped Sweetbreads with Tartare of Yellowfin Tuna and Coarse Mustard SauceCharcoal Grilled Ribeye with Fresh Asparagus, Roasted Potatoes and Bordelaise SauceDESSERTSDulce de Leche Crème BruleePineapple-Black Pepper Tarte Tatin with Vanilla Bean Ice CreamHot Chocolate Cake with Pistachio Ice CreamRice Pudding “Tacos” with Fresh Fruit “Salsa” and Mango SauceWhipped, Lightly Sweetened Goat Cheese with Figs and Lavender Honey

 A DINNER FROM MEXICO IN HONOR OF OUR NEW FRIENDS AT RIVER CAFÉ LaTapa1st . Torchon of Hudson Valley Foie Gras with Fig Jam and Pasilla Chile Brioche2nd Intense Chicken and Lime Consomme with Veal Tongue Taco and Ancho Chiles3rd  Guanajuato Steak Tartar with Chili Lime Crispitas and Roasted Salsa Verde4th  Salade of Squash Blossoms, Duck Cracklin’s and Oaxaca Cheese5th  A Trio of Chilipitas : Confit of Duck Giblets with Pickled Chiles Shrimp with Garlic, Grilled Onion and Avocado Pork Carnitas6th  A Spicy Fricasse of Pork Cheeks with Fresh Corn Tortillas, Mexican Rice and Escabeche of VegetablesChurritos con Tres Salsas Cambodian menu  7/9/06Salor machu To Hu sap. (Vegetarian sweet, sour and spicy soup).Salor pka chet sach moan.( Banana blossom and coconut chicken soup )Nhoam num pachok sap.(Vegetarian cold noodles.)Num d'um-lon sach kdam. (Crab potato cake).Ung kep chien. ( Fried frog legs)Grilled Cambodian Style CornOn’tong char kreoung. (Spicy eel.)Kro jeak chrouk paklau.(Braised pig ear. )Nhoam trosot nung klien moan (Cucumber salad with chicken gizzards)Sach moan chien tirk doung.(Chicken braised with coconut juice.)Sach chrouk nhoat to-hu .(Stuffed pork loin. )Caramelized Lamb Shanks with Bamboo ShootsSticky Rice with MangoBorbo skor chia mui poat. (Corn pudding).Peach PieChocolate Malted Milk Ball Mousse Cake BAR MENUHousemade Potato Chips with GremolataStir Fried Dried Anchovies, chiles and peanutsCrab and Glass Noodle NemKorean BBQ Beef RibsJerked Turkey WingSweet Corn Tamalitas with Smoked ChickenA selection of Olives, Cured Meats and CheesePete's Queso FunditoGreen Curry Duck Cubes (2 LI 4 bar)

Oasis Menu(dinner) StartersOyster Pan Roast with Country Bacon, Fresh Thyme and Buttermilk BiscuitKorean Oyster Pancakes, Soy Chili Sauce, Turnip KimcheeTartare of Yellowfin Tuna, Indian Spices, Papadams, Housecured Salmon , Toasted Brioche, Soft Scrambled Egg, CaviarKansas City Paku RibsGarlicky Escargot, Gnochi Parissienne,Wilted SpinachHousemade Boudin Noir , Quail Egg, Coarse Mustard SauceToday’s Housemade CharcuterieDuck Confit Papusa, Guajillo-Rhubarb Salsa, Crema FrescaSoup/Salads Crab and Coconut Soup with Ginger and BasilToday’s SoupSimple Organic Greens Salad Romaine and Arugula, Soft Cooked Egg, Lardons and Sourdough CroutonsClassic Iceberg Wedge, Maytag Blue Cheese Dressing, Bacon, and Poached ShrimpGrilled Octopus and Potato Salad, Frisee, Cracked OlivesEntrees:Rare Seared Yellowfin Tuna, Potato and Egg Raviolo, Red Wine Sauce, Jalapeno MigasButter Poached(?) Scottish Salmon , Lobster -French Bean Salad, Vanilla Oil, Roasted HazlenutsAtlantic Skate Tonkatsu Style, Asian Chopped Salad, Spicy SaucePan Crisped Spanish Mackerel, Herb Roasted Cherry Tomatoes, Wilted Spinach, Sherry Vinegar SauceNantucket Swordfish Wrapped in Parma Ham, Fingerlings, Clam/Roasted Chile BrothSauteed Cod Cheeks, Brandade, Sauce ala NicoisePan Roasted Lemonfish, Popcorn Rice, Crawfish Sauce PiquantBBQ Shrimp, Reblechon Cheese Grits, Watercress Salad Roast Duck Breast, Caramelized Onion Tart, Cracked Olive Duck JusGrilled Skirt Steak, Salsa Verde, Duck Fat Fries Red Cooked Pork Belly, Kim Chee Fried Rice, Banana Blossom SaladVeg.Desserts:Hot Chocolate Cake with Pistachio Ice CreamChocolate Croissant Bread Pudding with Wild Turkey SauceLemon TartMexican Vanilla NatillaButter Roasted Pecan Tart with Honey Ice Cream

Volunteer Work

Every year at Marisol, we open our doors to the homeless on Thanksgiving. We send out notices to all the shelters, and simply invite them for a sit down dinner. I think it’s only fair for the homeless to be servedon plates with full service sometimes rather than having old food dropped off for them. Seems a little more human.

For Christmas at Thymes Square, we would make bagged meals and go out and distribute them ourselves in the parks and downtown DC.

I’ve always found a more grassroots approach to be the most gratifying. What you do goes 100% to the cause.

Participating Chef- Share Our Strength, Benefit to Feed the Hungry-2005,2004,2003.2002, 1995,1994

Participating Chef-Unicef/March of Dimes Gourmet Chefs Auction -1995, Richmond Va.

References

References

David and An Whitmore

Blake Schumpert

Lisa Edwards

Simon Glenn

Tracy Stannard

Dan Stein