Executive Chef Andrew Peterson. Photo by Heidi HarrisWith over a decade of experience working with James Beard recognized chefs, Michelin starred restaurants & high-profile establishments across the U.S., Andrew Peterson brings a diverse culinary background to The Iberian Pig Decatur, where he serves as executive chef.
Peterson graduated from the College of Charleston before securing a stage at acclaimed chef Sean Brock’s Charleston establishment, Husk, without formal culinary training. He also spent time working as a line cook for lauded Trattoria Lucca & as chef de partie for five-star Sea Island Resort in Georgia. Soon after, Andrew went on to work with two local Italian spots in Atlanta before relocating to Europe for culinary stints in Madrid, Spain and Casteggio, Italy. After returning state-side, Andrew returned to Atlanta where he leads The Iberian Pig’s kitchen as executive chef.
