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Rebecca Peizer, Chef Instructor
 Chef Peizer graduated from The State University of New York at Geneseo with a Bachelor of Arts in Communications
and Media Studies in 1997. Discovering that her love of food was stronger than her desire to be in the
advertising business, Chef Peizer enrolled in the Culinary Arts program at The Culinary Institute of America and
received her Associates of Occupational Science degree in 2000.
Chef Peizer has worked for restaurants in New York and California, including Roux and Mustard’s Grill in Napa
Valley, Evan’s in South Lake Tahoe, as well as Sarabeth’s and Keen’s Steakhouse in New York City. She has
served as a Sous Chef, Private Chef, Kitchen Manager, Caterer, and Chef On-Call. While living in Napa Valley,
Chef Peizer taught Wine Education at Duckhorn Vineyards and was a chef at Cakebread Cellars and Niebaum
Coppolla Estate Winery. She has also served as a Matre D’ and a front of the house manager in New York City.
Chef Peizer has appeared in Food Arts, Food and Wine, the Napa Valley Register, among other publications. She
was a back kitchen chef for the taping of Jacques Pepin’s television series, “Jacques Pepin Celebrates” and tested
recipes for the accompanying book.
Bertolli Company and Food and Wine magazine recognized Chef Peizer as one of the Top 10 Sous Chefs in
America in 2002. The San Francisco Chronicle named Roux, the restaurant she helped to open, as a Top 10
Restaurant in the Bay Area in 2001.
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