Chamberlain West Hollywood Bistro Chef de Cuisine Peter Gobin

Chef Peter Gobin brings to the bistro at Chamberlain experience-training in the kitchens of some of the country's top-tier chefs, including Bruce Tillinghast and Patina's Eric Greenspan, and an ardent passion for French technique and flavors.

After several years of exposure to the unique culture of restaurant life through front-of-house positions, Gobin ventured behind the scenes and into the kitchen at age 22. Struck by an initial obsession with pastry, he took a job as pastry chef in a small restaurant in his native Providence, Rhode Island. "Taste was never a foreign sense to me," reminisces Gobin, "and it was only a matter of time before I succumbed to full immersion. My father is a remarkable sculptor and artistic inclination runs in my family - food is simply the medium that I understand the most and through which I express myself most effectively."

Before long, Gobin turned his creative eye to savory fare and took a job at Al Forno Restaurant, also in Providence, to embark on his first formal training in the kitchen with Chefs George Germon and Johanne Killeen. From Al Forno Gobin migrated to the restaurant New Rivers to train with Chef Bruce Tillinghast, who himself had been instructed in purist French technique at Madeleine Kamman's school, Modern Gourmet, in Massachusetts.

Long an admirer of the Los Angeles landmark establishment Patina, having drawn copious inspiration from the pages of its much circulated cookbook, Gobin became determined to one day train in its kitchen. In 2002, he made the critical move to Los Angeles, where his natural talents quickly clinched him a coveted position at the high-profile restaurant, initially as a vegetable cook for Chef de Cuisine Eric Greenspan. When Patina moved downtown, Gobin was promoted to meat/fish chef and then Sous Chef under Theo Shoenagger.

A year and a half later, Chef Greenspan invited Gobin to accompany him to his newest venue, Meson G, voted "Los Angeles' Sexiest Restaurant 2005" by Angeleno Magazine. Another year later, he was recruited by Kor Hotel Group for the position of Chef de Cuisine at the newly opened bistro in the Chamberlain West Hollywood Hotel, where his passion for French cuisine now finds full expression in an imaginative, standout new menu.