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Peter Gwilliam

Executive Chef, Papa Razzi Metro

As Executive Chef of Papa Razzi Metro, Peter Gwilliam offers extensive professional experience running kitchens and executing menus that have taught him how to set the highest kitchen standards and fine tune every dish on the menu. Chef Gwilliam brings with him a broad culinary background that spans positions in Massachusetts, New York, Chicago, Colorado, and the US Virgin Islands, as well as a strong love for the rustic and simplistic approach to Italian cuisine and culture.

Chef Gwilliam, a Lynn native, learned from an early age that cooking was his passion. As a 14-year-old, his first job was working in a local Swampscott seafood restaurant, which turned into one of the North Shore’s first fine dining establishment three months into him working there. After high school, he attended the New England Culinary Institute in Essex, Vermont, where he graduated with an Associate Degree in Culinary Arts in 2005. Chef Gwilliam quickly moved up the culinary ladder gaining experience at an impressive roster of restaurants including Blackbird in Chicago, Olives in Charlestown, Babbo in New York City, and ZoZo’s on the island of St. John in US Virgin Islands. His expertise and travels also led Chef Gwilliam to positions as Executive Sous Chef at the Westin Riverfront Resort and Spa in Vail, Managing Partner and Executive Chef and Chilmark Tavern on Martha’s Vineyard, and Assistant General manager at Cinquecento of the Aquitaine Group in Boston before joining the Metro team.

Chef Gwilliam’s broad background combined with his love for Italy’s food and wine tradition, have helped him in crafting thoughtful foodfocused dishes that highlights the freshness of each ingredient. When he’s not busy delegating and setting the kitchen’s standards, Chef Gwilliam enjoys taking road trips, travelling, trying new restaurants in town and watching football.

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