Executive Chef Peter Beberman comes from five generations of chefs right out of New York City. He followed in their footsteps and enrolled in the Culinary Institute of America, where he graduated at the top of his class. He began an externship at restaurant Daniel where he started to learn the techniques of cooking and the workings of a professional kitchen under Chef Daniel Boloud. After culinary school he climbed the ladder quickly and was promoted to Chef de Cuisine at Pino Luongos Centro Lire where he received two stars from the NY Times. He went on to work for Charlie Palmer at restaurant Aureole as a Tournant. After his stay at Aureole he moved to Jean Georges where he was promoted to Sous Chef.  He began consulting for restaurants in New York City; making innovative changes to menus and overall restaurant improvement. Then Peter became the Executive Chef at Mocca Espresso Lounge. We are very proud to say that Chef Peter Beberman now is stirring up the culinary world, as Executive Chef at Jim Edmonds 15 Steakhouse.