Peter McQuaid got involved with C-CAP in high school and quickly earned the title of Top Ten Junior in 2015. His hard work and positive attitude earned him a half-tuition scholarship to the Institute of Culinary Education from the C-CAP Cooking Competition for Scholarships in New York his senior year. This Arizona native soon found himself in New York City, and if that weren’t enough, Peter got the opportunity of a lifetime working in one of the city’s premiere restaurants under Chef Daniel Boulud. After gaining valuable experience, Peter left the big apple and returned home to Arizona, where he has worked under Chef Silvana Esparza and Chef Beau MacMillan of the Sanctuary—both chefs he credits as being great mentors in his life. Peter continues his work at the Sanctuary as well as developing his own creation called Emulsion—which consists of a series of pop-up restaurants, each unique and completely chef-driven, in the hope of providing guests with a dining experience unlike any they’ve ever had.
Most recently, Peter was involved with our 2017 annual fundraiser Harvest Moon; created a pop-up brunch for our alumni during competition to host our president, Karen Brosius and our founder, Richard Grausman; and he was a participant and chef mentor at the Nirvana Food & Wine Festival. Peter has been a stellar representative for our Arizona program, and he continues to give back through his service to C-CAP and our students.