A Message from Chef Peter Madden

Having worked in food service almost twenty years, I have experience in virtually every position in a restaurant. I received formal training in Dallas, Texas, where I attended a culinary apprenticeship program. The program included class work and an internship. I count myself fortunate to have apprenticed at the renowned Crescent Court Hotel where I developed a desire for expert precision and professionalism in the kitchen. Now, as a Chef and restaurateur, I continue to self-educate and challenge myself through research and experimentation.

In 2002, I joined the Texas Chefs Association and shortly thereafter achieved Executive Chef Certification through the American Culinary Federation. In 2003, I received a Brazos Valley Chef of the year nomination, and in 2004 I was nominated and elected for both Chef of the year and Director of our local chapter. Representing the TCA, I participated in the annual Madisonville Mushroom Festival, giving demonstrations on the preparation of mushroom-based dishes and serving gourmet food. Opening my own restaurant is a culmination of desires, dreams, and skills. It provides me the freedom of self-expression and enables me to continue challenging myself in my career and life.

I enjoy inspiring future culinarians through cooking demonstrations at local schools and volunteering at community events. I hope to someday be a challenger on Iron Chef and to meet Alton Brown – a man I greatly admire.

My wife Tara and I serve on the local Young Life Committee. I am forever grateful for the blessings Christ has bestowed upon my family and me, and I pray that my life will continue to be filled with His passion and will.

I also want to say a special "thank you" to Kay Conlee as well as Gerald and Kelly Madden!

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