• Craftsteak, NYC "The High Line Chefs Dinner", September 2007
• James Beard House, NYC
  • Nic's, Beverly Hills "A Spirited Evening" with Chef Larry Nicola, September 2007
  • L'Esguard, Barcelona "Beard Presents: Masterpiece Dining/Illusion and the Art of Culinary Constructionism" with Chef Miguel Sanchez Romera (2 Michelin Stars), March 2007
  • 7Square, NYC "2007 Kick-Off Luncheon" with Chef Shane McBride, January 2007
  • Océo, NYC "Greatest New York Chefs" with Chef Shane McBride, June 2005
• Contributor "The Biscuit Blog: Chef Peter Eco on Pro Books" Jessica's Biscuit/ecookbooks.com
• Contributor "I Love Corn" cookbook proceeding The Dougy Center, Portland, OR, June 2007
• 209 Boston, MA "Coming Out of the Kitchen" with Chef Toby Hill, October 2006

33 Management Group is very excited to announce that the acclaimed Peter Eco, Executive Chef of one of Boston’s Best New Restaurants for 2008; STIX, has been given the helm of the kitchen at sister and flagship establishment, 33 Restaurant & Lounge.

CEO and President of 33 Management Group, Greg Den Herder says, “Executive Chef Eco has been an enormous asset to the STIX team. We are extremely pleased to be able to have his expertise available in both restaurants. We are confident and eager to see 33 flourish in new ways under his creativity.” Since STIX opened its doors in November of 2007, the restaurant has received top marks from critics and customers alike. The ambiance mixed with a menu unlike anything else this city has seen has led to many nights of standing-room only at the Stanhope Street restaurant.

• Overseeing menu offerings for The Shaker Table and Hampshires Culinary Planning & Event Design
• Supervision of sous chefs and kitchen operations with $2.25M in sales
• Controlling food preparation by consulting with kitchen teams; overseeing portion size; evaluating and improving productivity; monitoring presentations
• Research and develop new dishes that are both profitable and appealing to customers
• Meeting kitchen financial standards by providing budget information; monitoring expenditures; identifying variances; implementing corrective actions

• "Creating hand-crafted, finely-tuned, artisanal dishes, using the best seasonal and local ingredients"
• Daily responsibilities include overseeing lunch, dinner, and Sunday brunch in the Monday Club
• Producing premiere private events, weddings and corporate parties seating up to 250 guests
• Organizing production, service, staff, ordering, inventory while maintaining food cost & quality
• Training staff to comply with HAACP controls and safety standards

• Overseeing all aspects of the Inn's three restaurants, banquet facilities, and room service
• Responsible for food production, food & beverage service and designing new menus
• Food & beverage cost analysis;evaluate and negotiate purchasing contacts with suppliers
• Created and maintain inventory & ordering database, closely regulate & track labor costs
• Hire, train and mentor kitchen, banquet and wait staff
• Developed incentive programs which reduced employee turnover, sick days and improved job commitment
• Trained front of the house staff on wines, up-selling and the finesse of excellent service

• Designed new menus for the restaurant, bar, room service and banquet sales
• Routinely created tasting menus and monthly wine dinners
• Conceptualize desserts, format recipes, produce, plate & train staff on new items
• Responsible for all aspects of the Harlequin - food, wine, employees (30 ppl)
• Produced and directed banquets of up to 400 and receptions of up to 600
• Reduced & maintained food cost to approx. 27% while still maintaining the utmost quality
• Screened, interviewed and trained kitchen staff and new hires
• In charge of inventory, scheduling, daily ordering and receiving

• Responsible for daily production of desserts for restaurant and private dining room
• Prepared various ice creams/sorbets, chocolate work, standard mixes, crème brulee, chocolate and caramel-based sauces, coulis, compotes, fruit consommés, spun sugar, candied fruits and nuts
• Creation of new items for menu and special events including the annual Spinazzola Gala
  (exotic cotton candy, Meringue Lemon Drop Martini, Exotic Fruit Jello Shots)
  

• Worked with onsite culinary team preparing upscale banquet items in a commissary setting
• Enforced recipe standards for all dishes to ensure consistent quality of accepted samples
• Implemented menu strategies, production, and plating at high-end venues and private dining events
• Ensured the highest standards of safety and sanitation are maintained throughout the event at all times in compliance with local health ordinances and company standards

• Best Lunch & Best Tavern, Readers Choice Awards, Community Newspapers, 2004
• Best Chef in Worcester County Nominee, Worcester Magazine, February 2003
• "Harlequin Sets High Standards Once Again", Four Stars, Worcester Sunday Telegram, January 2003
• "Harlequin Shakes Up Hotel Fare", Worcester Sunday Telegram, November 2002
• "Audacious Adventure", Five Stars, Worcester Magazine, May 2002
• Featured interview & recipe "Beyond Cheesecake", Pastry Art and Design, January 2002
• Trophy winner "Best Taste", Edible Art Charity Gala - Boston, August 2001