Chef Biography
Peter Chapman 
Chef Peter Chapman describes his father as a man who was interested in the finer things in life, especially when it came to food. He was the type of cook who would become excited about Copper River salmon season, buy his meat from a butcher instead of a grocery store, and drink Bordeaux wine not just for an occasion, but as an occasion. His father’s passion inspired Peter to develop his own passion for food and an interest in cooking.
Peter also credits his parents for encouraging him to stay in school after he attempted to drop out at the age of sixteen to go to culinary school. His decision to become a chef occurred during college when he realized that he enjoyed his side job of serving tables at a restaurant more than the degree he was seeking at the time. Peter graduated from Columbus State Community College with a degree in Hospitality Management and he is an ACF Certified Culinarian. He has worked for Cameron Mitchell Restaurants for over five years, spending time at both M and Martini Modern Italian before being named Executive Chef at Marcella’s Italian Kitchen in Polaris.
Peter says his favorite thing about working at Marcella’s is being surrounded by the fresh food and the detailed preparation that goes on in the kitchen, such as the gnocchi that is made fresh daily. When he isn’t in the kitchen, he enjoys working on his house, taking care of his poodles or preparing his most requested dish – Turducken, a Christmas tradition at his house.
Peter’s advice to aspiring chefs, “Jump in with boot feet and don’t look back. Give yourself to the craft. Do it for the love of food and not the love of money; if you give your all to the food, the money will come.”
