A classically trained chef,
cooking like he means it.

He started as a dishwasher at thirteen. He trained at Le Cordon Bleu. He cooked on the line at one of the best farm-to-table restaurants in Atlanta. And somewhere along the way, he made peace with a frustrating truth about professional food: the places doing the most interesting cooking weren't usually the places helping anyone eat better during the week.

Pete's Paleo started in 2012 as a fix for that problem — a chef-run kitchen cooking the kind of food a fine-dining spot would serve, on the schedule and dietary terms of the people actually eating it. It began in a small cottage in Ocean Beach, San Diego, with a single client. Within a year it was shipping fresh-cooked meals coast to coast and feeding athletes at the 2013 CrossFit Games. By 2014 the company had gone national, opened a second kitchen in Atlanta, and was putting 85,000+ chef-made meals a year into real kitchens, real freezers, real weeknights.

The operating rules didn't change as the company scaled: organic produce from named local farms, humanely raised proteins, no gluten, no dairy, no soy, no added sweeteners. Dinner worth eating, cooked by people who went to school for this.

Pete's Paleo became Pete's Real Food — a broader banner for the same idea. Alongside the company, Pete has written two cookbooks, Paleo by Season: A Chef's Approach to Paleo Cooking (2013) and Paleo Eats: Real Food. Real Simple. (2015). Pete's Real Food has been covered or listed in Food & Wine, mindbodygreen, Well+Good, San Diego Magazine, and the Balanced Bites podcast.

He lives in Southern California with his wife and business partner Sarah and their two kids. He still cooks every service he can.