Biography
Growing up at the foothills of the Bavarian Alps he had a humble childhood in the country side. Beginning his culinary career with a traditional apprenticeship in a boutique hotel he became certified chef with honor after three years.
Then he sailed around the world onboard luxury cruise lines, taking on his first sous chef position with Peninsula in Hong Kong, theMiddle East would follow further his career.
Returning to Germany he faced a new challenge at the Steigenberger Academy, becoming Certified Master Chef at age 29; and then was appointed Executive Chef onboard the SS Norway. After a few years he found a new challenge with the startup for both Star Cruises inSingapore and later Disney Cruise Line inFlorida.
Opening the AventuraPalace in Cancun followed before he accepted the position of Executive Banquet Chef at Gaylord Opryland Resort inNashville. In 2005 he became the Executive Chef of the resort, and in this function he also took on the stewardship of the Opryland Culinary Institute.
During his professional career Chef Gebauer has earned many memberships and awards.
He catered to royal families, presidents and governments, and was featured on TV shows in Germany as well as the US. He cooked at the James Beard House in New York City and frequently at the Grand Old Opry, Nashville.
He is the Executive Chef at Potawatomi Bingo Casino, which completed a $ 280 million expansion in 2008 and was rated the # 1 entertainment destination in the Midwest by the Chicago Tribune in 2009. He is a member of the American Culinary Federation and the German Chef’s Association/WACS, and since his arrival in Milwaukee has joined the advisory board for the culinary program at Waukesha County Technical College. He also contributes frequently to the Hotel F&B Magazine, a National industry publication.
Peter is an avid soccer fan and enjoys swimming. Whenever possible he practices Tae Kwon Do with his wife Aime, son Daniel - and daughter Anna Claudia.
Chef published his first book in 2009, Omnivore’s Travel takes an unprecedented approach in examining his international career, a smorgasbord of bizarre food experiences and provocative cultural history, this book provides insight on the current challenges and trends in our industry for the reader. Part in-depth reference, part career guide, it is entertainment for travelers, foodies and peers alike.
His next book My Culinary Academy, is a recount on his many years of coaching and training with detailed instructions on culinary techniques, cooking methods; as well addressing current trends and topics such as sustainability and industrial food. A valuable reference source for culinary education; it is scheduled to be published later this year.
