Chef Pedro Alaniz

About Chef Pedro Alaniz

FROM HUMBLE BEGINNINGS

Chef Pedro Alaniz was born in Jalisco, Mexico, into a large family that consisted of eleven siblings. He decided to migrate to the United States of America to follow “The American Dream”, which caused much hardship and strain on his family at the young age of fifteen. In order to cross over into California, he had to endure living in the mountains until he was able to get into the United States. When he finally reached California, he settled and worked in an agriculturally rich part of the state, picking the vegetables from the fields when in season. He was determined to find more work to continue to provide for his family because of the unpredictable hours in the fields. He was given the opportunity to work as a dishwasher and night cleaner at The Lodge at Pebble Beach while simultaneously attending early scheduled school to learn the English language. Although it was strenuous work, he did so in order to provide financial stability and funding for his siblings’ education. He worked hard for three months and quickly earned a promotion into line cook. He strived for further advancement and gained a job at club XIX. At the five-star restaurant, he learned to cook under the apprenticeship of Bradley Jones, known for his cooking skills, and Ricardo Murillo, known for both his bakery and pastry skills.
                
Being as motivated as he is, Pedro sought for more. At age 23, he found the opportunity to move to the east coast where he would begin his career as a pastry chef at the Ocean Reef Club in Key Largo, Florida. There, he gained his full potential and was inspired by the vibrant state allowing him to gain numerous job opportunities and networking skills. For instance, while working at Cheeca Lodge in Isla Morada, multiple events were held, such as the Delta Airlines seafood show, international renowned chef expos, and a fishing tournament, where he had the honor to cook for President George W. Bush. Thanks to such events, he was invited to cook for the President at the White House.  With the confidence and skills Chef Pedro gained in Florida, he moved to Massachusetts to work. He alternated between Boston working at prudential building for the Top of the Hub restaurant, and Cape Cod, at the Chatham Bars Inn and The Beacon where he specialized in Mediterranean cuisine.