MEET THE CHEFS
CHEF P.J. Davis
Dedication
Flexibility
Patience
Creativity
The ability to break down, cut through and capture the very essence of a culinary dish is a talent only the seasoned professionals after many years of training truly master. We are fortunate to have one of these professionals in Chef Peter Davis. A seasoned veteran of the industry at the age of 37, "Chef Pete" attained the status of Executive Chef at acclaimed Bistro Repas in 2002. Able to understand complex concepts, he uses his abilities to analyze, rework, and reintroduce ideas, so that they work to reach the intended goal.
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After working with such accomplished chefs Such as Diane McAllister, Thomas Ciszak, Holger Strűtt, Massimiliano Bartoli, and Chris Siversen. Peter decided to strike out on his own and use his collected knowledge to form Bleu Lion.
No stranger to the Spotlight, Peter has worked alongside his colleagues to cook for Presidents, Celebrities, and everyone in between.
While consulting on a project he was tapped to appear on the Food Network Show Rewrapped (Season 1; Episode 1.) The show proved his passion, focus, and tenacity for the business.
Organizational development, Space Utilization, Financial Planning, Research & Development, these are just but a few of the skill sets necessary to successfully run a restaurant kitchen. These are the skills Peter Davis brings to Bleu Lion.
CHEF Craig Penson
Experience
Knowledge
Skill
Creativity
As a native New Yorker, Chef Craig Penson has always appreciated the diversity that only New York City can bring to cuisine. He is a graduate of New York Restaurant School and holds a Bachelor of Technology (Dean’s list) in Hospitality Management from New York City Technical College.
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Chef Craig gained his expertise from working at several prestigious restaurants including China Grill, Soho House, Repas, Miss Willamsburg, Ferrier, Café Aubette, Botanica, and Café Beulah, all located in the heart of New York City.
After Working With Chef Lee Glen (from New York London/ Soho House) Chef Craig accelerated his culinary knowledge to the next level. Becoming the Executive Chef at the Botanica in Brooklyn .He has also worked under Alexander Smalls, Oliver Smith, and Massimiliano (Max) Bartoli, all renowned and accomplished Executive Chefs/Restaurant Owners.
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As a caterer, Chef Craig serviced an elite client list including events in The Hamptons for Playboy Magazine, KimoraLee, Carmen Electra and WebMD. He was the exclusive caterer for the Thurgood Marshall College Fund Fashion Event in New York City. Their Front Row Fashion Show is the preeminent event for the nation’s top African-American designers to showcase their trendsetting collections. Last but not least, he provided exclusive catering for two of the hottest New York City night clubs; SuzieWong and the Quo night club located in Chelsea, New York.
CHEF "Rusty" Hobbs
Chef Elray Hobbs affectionately known as "Rusty" has been working primarily as a private chef and caterer for over Twenty years. His clients have included non-profit organizations, churches, school groups, private families and corporate sources in his native New York as well as his adoptive residences in Raleigh, NC; San Francisco, CA; Princeton, NJ and Philadelphia, PA. He has also taught cooking classes for the past five years. He trained by working in restaurant kitchens at various points in his teens further stoking his passion for the Culinary Arts.
While living in San Francisco he and 4 of his housemates, all chefs at various hotels around the Bay Area, started a catering business, Eventz-n-Stylez for which he served as Senior Event Planner for 2 years. In 2002, along with the company expansion, he relocated to North Carolina was promoted to Executive Chef a position he occupied for 3 years. In 2005, he joined the staff of the Westin as the Banquet Sous Chef.
Rusty is a very passionate chef and enjoys entertaining. A classically trained chef he infuses his West Indian and Southern heritage into his creations. It is the summary of all of this experience that brings him to Bleu Lion.
Planning
Creativity
Teamwork
Fun
