Rebecca Peizer

Chef Rebecca Peizer is a seasoned chef, professor, and consultant with over 26 years of experience in the culinary industry. She is known for her innovative ideation, menu development, and educational expertise, spanning multiple culinary disciplines, including sustainable farm-to-table cooking, European and Mediterranean cuisines, wine education, wild foods, foraging and culinary herbalism.

Chef Peizer is the owner and founder of All Things Culinary LLC, a culinary consultancy, focusing on recipe, product and menu development. She is a brand ambassador, culinary conference presenter, and educator for several esteemed US commodity boards, farmers, and foodservice clients. She presents at national culinary conferences, works with companies as a culinary brand strategist and is a Professor, Digital Media Chef, Consulting Chef and Culinary Stage Manager for the Culinary Institute of America.

Chef Peizer helped create the nation’s first farm to table culinary program at the Culinary School of the Rockies and brought that passion to the Culinary Institute of America, educating students about farming, community and sustainable menu development through the eyes of a chef.

Chef Peizer has a passion for writing which includes authoring articles and blogs for foodservice publications and educational institutions. She is currently a featured Trend Expert and writer for Flavor and the Menu Magazine and the author of a many curricula over the years including the current Culinary Intensive in collaboration with the Teaching Kitchen Collaborative and Harvard T. Chan research scientists, and the Masters in Culinary Therapeutics Residency at CIA Copia.

Some of Chef Peizer’s pro-bono work includes writing the Culinary Training Academy curriculum for the Salvation Army, and serving as the Culinary Director at local residential reentry programs supporting individuals living with mental health challenges.

Chef Peizer is a Certified Olive Oil Sommelier, ProChef II level Chef, and throughout her career, has earned the Certified Executive Chef (C.E.C.) and Certified Hospitality Educator (C.H.E.) certifications as well as certifications in Cheesemaking, Permaculture Design, and Sommelier certifications through the Court of Master Sommeliers and the International Wine Guild.
Chef Peizer has been recognized by Food & Wine Magazine and the San Francisco Chronicle and has earned several notable awards and competitions, including being named one of the Top 10 Sous Chefs in the United States. When not cooking, Rebecca can often be found hiking and foraging for wild mushrooms, seaweeds and edible herbs, gardening, and making herbal medicines from the fruits of her adventures.