Chatting With Executive Chef Joey Pesner

Chef, you’ve had a nearly 20 year culinary career at some highly regarded places, including Executive Chef at the Ritz-Carlton Georgetown and South Seas Island, Florida — just to name a few. What inspired you to become a chef? Sometimes, you just fall into the right thing. I was in Portland with family on a trip and saw Western Culinary Institute downtown. The school’s operations are very visible from the street with a diner, bakery, café and dining room. There were chef students and instructors all over the street. I never really cooked anything before, but wanted to get involved and learn something new. Once enrolled and in the program, I got into it and just kept learning.   From a culinary point of view, what attracted you to Promontory?  Promontory is a big kid playground. Just as it is for our membership with a variety of amenities for every season, we also have outlets for everything culinary. We have the most supportive members who appreciate the good things in life. As a chef, you have been coast to coast from Laguna Beach to D.C., creating California cuisine to classics for Washingtonian palates. How has being in different regions influenced your culinary creativity for Promontory? My most valuable experience from all my travel is the culture of the region. We can all learn how to make dishes from books,...

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