Master Chef Thomas Peer earned the Certified Master Chef title in 1990.

Career highlights:

• He was a member of the American Academy of Chefs and a founding board member of the Federation of Dining Room Professionals.
• He served as the National Certification chair for the American Culinary Federation.
• He was a Senior Chef-Instructor at the Culinary Institute of America in Hyde Park, NY.
• He become the Executive Chef and Director of Food and Beverage Operations at the Duquesne Club in Pittsburgh.
• He served as vice president at the Chestnut Ridge Inn on the Green Resort in Blairsville, PA.
• He returned to the Culinary Institute of America in Hyde Park, NY where he served as Director of Food and Beverage Operations, Executive Director of Restaurant Education and Operations, and Associate Dean of Restaurant Education.
• He become the Certified Master Chef at the Rolling Rock Club in Ligonier and Executive Director of Culinary Development for the George Delallo Co.
• He remained active in the industry through his own company, Thomas E. Peer, CMC, Food Service Consultants, LLC which he started in 2017.
• He was a recipient of many awards: the Laurel Highlands Chapter of American Culinary Federation Chef of the Year in 1982, the American Culinary Federation Presidential Medallion Award in 1992, 1993, and 1996, the American Culinary Federation Pittsburgh Culinary Salon Gold Medal and Best of Show in 1981 and 1983, the Culinary Institute of America Culinary Team Member Best of Show and Honor Medallion of French Republic in 1986, the American Culinary Federation Education Institute Award, the Restaurants and Institutions Ivy Award from the American Bounty Restaurant, the Escoffier Room, and the Ristorante Caterina de’Medici, the Cutting Edge Award from the ACF at the 2021 National Convention, and the first ever Chaine des Rotisseurs-Academie Brillat-Savarin Medal at the ACF National Convention in 2021.