Peter Gebauer
Executive Chef
Potawatomi Bingo Casino, Milwaukee, Wisconsin
pgebauer@paysbig.com
Peter is a native of Germany, born in the Bavarian city of Rosenheim and raised in the picturesque countryside of the Chiemgau, famous since the times of the Bavarian King Ludwig II and his luxurious castles. He found his passion for cooking at an early age, when he helped his grandmother, a great chef, prepare the local specialties of the region. At age 15, he was accepted into a formal apprenticeship program at the Parkhotel Crombach and graduated in 1974, then worked in the kitchens of the Steigenberger Hotel chain as well as Hilton International, becoming familiar with the various culinary regions of Germany.
In 1977, he joined the then famous Royal Viking Line, cruising the seven seas around the globe for the next four years, followed by a stint with the prestigious Peninsula Group in Hong Kong, experiencing the diversified cultures and cooking styles of China and the Pacific Rim for five years.
The Middle East followed, and he immersed himself to live and learn the various Arabic, Indian, and Pakistani foods and the ancient cooking methods, working for Gulf Air Hotels in Bahrain and Abu Dhabi Airline Catering for the next three years.
He returned to Germany in 1985 to the Steigenberger Academy in Bad Reichenhall to participate and prove himself, achieving the prestigious Kuechenmeister Brief, a.k.a. Master in Culinary Art certification.
Soon he was approached by Norwegian Cruise Line, and he accepted the position of Executive Chef on the prestigious SS Norway (formerly SS France), by then the only mega-size cruise ship afloat. It was here where he had the opportunity to work side by side with culinary stars like Pierre Troigros, Roger Verge, Michel Trama and some 30 of the most famous French chefs, promoting their specialties in remembrance of the great ocean liner SS France. Eventually he worked on the new MS Seaward and was promoted to Food & Beverage Manager.
Peter then joined Disney World when he accepted the culinary assignment at the EPCOT theme park where he worked for a couple of years. Yearning for another challenge, he later decided to join Star Cruises in Singapore, developing a new concept of cruising for the Asian market, introducing several extremely successful new cruise ships in the region.
To plan, develop, and implement the food & beverage concepts onboard the Disney Magic, aiming to set new standards for the industry was a new and huge challenge to take on and brought him back to the Magical Cruise Company. Peter enjoys working in the hospitality industry, dealing with interesting people, providing innovative food while fusing cooking ingredients and methods to the best quality available with friendly service focused on detail.
Cancun was his next destination, where he joined the well renowned company of Palace Resorts as Area Executive Chef and co-designed, planed and opened a mega resort and theme park at the Riviera Maya.
In 1999 Peter joined Gaylord Opryland Resort as executive banquet chef, a position he held until 2004 when his team was awarded the M&C Gold Elite Platter Award. Later the same year he was promoted to executive chef for the entire resort and in this role, he also coached the Opryland Culinary Apprenticeship Program.
He catered to royal families, presidents and governments, to dignitaries and athletes as well as entertainers and was featured in various TV shows in Germany as well as the US. Traveling during his vacations throughout Asia, Europe and the Americas, he frequently returns to destinations such as the vineyards of Napa and Sonoma in California to Florida and Mexico. He is a member of the American Culinary Federation as well as the German Chef’s Association/WACS; and supports the March of Dimes as well as the Red Cross.
In 2006 he relocated with his family, wife Aime, son Daniel and daughter Anna Claudia, to Milwaukee and joined Potawatomi Bingo Casino, which is currently undergoing a $240 million expansion.
