Ted Peters The Luxury Division of Remington Hotels, a premier hotel management company, announces the promotion of Ted Peters to Vice President of Culinary. Peters will work with the culinary teams from all of the hotels in the luxury division portfolio across the country to cultivate restaurant concepts, develop kitchen design and functionality, menu development and vendor procurements. In addition, Peters is responsible for training the next generation of luxury property chefs...Previously serving in a dual role as Culinary Director of the Luxury Division of Remington Hotels and Executive Chef at Azurea, the signature, AAA diamond-awarded restaurant at One Ocean Resort & Spa in Atlantic Beach, Fla., Peters has created, opened and nurtured multiple high-end restaurants within the Remington Hotels portfolio, which include Napa Valley’s Bardessono Hotel & Spa, Jardenea at Melrose Georgetown Hotel and The Churchill Hotel in Washington, D.C., One Duval in Key West and Silversmith Hotel’s Adamus in Chicago. Originally from Connecticut, Chef Ted Peters was lured into the culinary world during summers spent in small country clubs where he first fell in love with the creativity and camaraderie of the kitchen. Peters has achieved a distinguished career working at some of the finest restaurants and top-tier hotels and resorts in North America and Europe, including The Ritz-Carlton Hotels in Boston and Amelia Island and Rosewood Mansion on Turtle Creek in Dallas, TX. He also spent time in Europe cooking at the iconic Savoy Hotel, A Fairmont Hotel in London, as well as the prestigious Auberge de l’Abbaye in Beaumont En Auge, France. While residing in South Florida, Peters attained great success as the chef de cuisine for The Gaucho Room at Loews Miami Beach Hotel, where he contributed to the restaurant earning a Four-Star and Four-Diamond rating and was then promoted to Executive Sous Chef of the resort. Holding a Bachelor of Science degree in Food Service Management, as well as an Associate of Occupational Studies degree from Johnson & Wales University in Providence, R.I., Peters’ previous experience includes serving as the executive chef of Caneel Bay Resort, A Rosewood Resort in St. John, U.S. Virgin Islands and Acqualina Resort & Spa on the Beach in Sunny Isles.