Restaurant / Peter Madden
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I cannot say that my career was spawned by childhood memories of cooking with Mom or from the love of food as I matured. I became a Chef because I love restaurants and kitchens. I love the stress, pressure, and challenge that comes with the environment. I love a restaurant’s dynamic nature and engaging with guests. Eventually I came to love the food as well, and now, beyond 25 years into it, I continue to love all of those same aspects of the business.
Food is such an important part of our culture. For some, dining is the end all, be all and for others, it is just a way to provide sustenance to the body. Regardless of the reason, my goal when creating or preparing food is simple; whatever it is, do it well. I love cooking; I love hearing that something I made was fantastic, I love creating something for the first time, realizing that it is good and then having someone proclaim that it is the best thing they have ever eaten.
I have come to realize that owning a restaurant is a business of service; service to those who enter our establishment, to those who are employed with me, and to our community. This is what dictates everything we do at Madden’s from the food we make to the policies and procedures we have in place for our staff. Developing new systems to better serve our guests, and to maintain that level of service, play as big a role at Madden’s as the development of our cuisine. The relationship between myself and our guests is extremely special to me. That someone has made a conscious decision to come to my restaurant is very moving. It tells me that I have created a product that someone is willing to invest time and money into. There are so many dining choices in our community; what an honor to have anyone step into my restaurant; what tremendous honor to serve them. I will always do my best to meet or exceed the expectation that each of our guests has for Madden’s. I have a great appreciation to our patrons for being honest, critical, and forthcoming when it comes to their visits to Madden’s; good or bad, I am happy to be informed. In the end, I hope that my career is defined by my service to others, rather than by my cuisine.
I have worked in several types of food service outlets; from pizza joints to fine dining. Each of those experiences has shaped my career, and now, as a Chef and restaurateur, I continue to self-educate and challenge myself through research, experimentation, competition and networking.
On personal note: I am a proud Husband to Tara Madden, and an extremely happy father of Lola and Ruby Madden. It is a mystery why God makes us do and wait for the things that are important in our lives, but I have no doubt that his reasons are fantastic ones. My girls being born and my marriage to my wife will remain the most important events in my life. 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.