Peter is an expert at creating and launching new concepts, improving existing concepts and reviving those that need a turnaround. Peter is
known for his extraordinary ability to apply smart business principles to a wide breadth of restaurant and hospitality operations. Peter is a graduate
of Georgetown University and received his MBA from George Washington University. His experience includes:

• President, Chief Operating Officer of LFB Enterprises, Inc. One of Maryland's largest hospitality groups that includes four high-volume catering operations, a restaurant, a night club, a gourmet-to-go food operation and a concession business. Peter was responsible for all day-to-day, hands-on unit operations. The general managers, corporate chef and comptroller reported directly into Peter. He supervised menu development, sales and marketing programs, and the repair and maintenance departments; set standards for recruiting and hiring staff, and instituted a companywide sales and profit management program. Also, he was responsible for budgeting, financial reporting and negotiating all corporate-wide vendor programs.

• Executive Vice President, Operations of Destin Development Company, Inc. A prominent hospitality group in Northwest Florida on the Gulf of Mexico. Peter ran five high-volume seafood restaurants, a 1950s style 24-hour diner, three apparel stores, a sweets shop, a high-volume night club, a golf/amusement center, a concession business and a concert amphitheater, which featured acts such as Melissa Etheridge, Brooks & Dunn and the Eagles. In full season, the company employed over 1,000 people. Nine general managers reported to Peter, as did the repairs and maintenance manager, corporate chefs and the comptroller. Peter raised the professionalism of the staff by developing and implementing a training program for all employees from busboys to upper management. As part of that, he created the mini-manager program.  He installed a preventative maintenance program and created a multimillion-dollar three-continent network for purchasing seafood. Peter revamped all computer operations from point-of-sale to the accounting office. Peter also increased quality control, revenues and profits.

• Vice President, Director of Operations, Capital Restaurant Concepts.
  A 19-unit hospitality group that featured 13 different concepts including Paolo's Ristorante, Old Glory All-American Barbecue and J. Paul's Dining Saloon. Peter directed the opening of 12 restaurants, including
  9 different concepts. Most notably was Paolo's Ristorante in Baltimore's Inner Harbor, which, within a year, produced the highest sales per square foot volume of any Rouse Company property in its history.

• Director of Operations. Aquilon Restaurant Corporation. Peter ran the operations for Arizona 206 helping it become the first nonwhite-table cloth restaurant to receive three stars from The New York Times. Also, Peter ran Sign of the Dove, Contrapunto, Yellowfingers and Ecce Panis.

• Director of Operations, Morton's - The Steakhouse. Working directly for Arnold Morton, Peter oversaw six restaurants with over 400 employees and a management staff of 20.

• General Manager, Lettuce Entertain You Enterprises, The Pump Room. Peter's responsibilities included room service and catering for the Ambassador East Hotel. Peter was part of the new-restaurant opening team for Lettuce Entertain You. He worked directly with Richard Melman.

• General Manger, Seventeen Eighty Nine, Inc. Peter managed 1789 an upscale French restaurant in DC, along with F. Scotts, an exclusive supper club and The Tombs, an informal restaurant and sporting saloon. Seventeen Eighty Nine, Inc. has been in business for over 40 years.