His mother was always in the kitchen, preparing meals for her family,
including Peter’s six siblings.
His parents moved the family to Williamsburg, VA and that was where
Peter got his first job in a kitchen as a dishwasher. The chef at
the Williamsburg Regency Inn recognized his potential and took him
on as apprentice. Vazquez soaked up everything he could learn there,
and moved on to Trellis Restaurant.
After working with several chefs, Vazquez got his big break in
1986, when he was hired as Chef de Cuisine at Mr. Patrick Henry’s
Inn in Richmond, VA. He worked there for three years, planning menus,
creating desserts and cooking up a storm.
In 1989, Peter was named Executive Chef at Millie’s Restaurant,
also in Richmond. The eclectic and ever-changing menu attracted
local and national press, including Gourmet Magazine.
Chef Vazquez became Executive Chef at Thyme Square in Bethesda,
MD] in 1995. It quickly became a busy, well-known restaurant, attracting
well-to-do suburbanites, and politicos alike. It featured seafood,
pasta and vegetarian cuisine. During this time, he also performed
many demonstrations at charity events.
In 1996, Chef Vazquez married his wife, Janis. Today, they own
and operate Marisol in New Orleans, LA. At Marisol, Vazquez is thrilled
to have the unfettered ability to create original dishes. After
only five months, Marisol was awarded four “beans” from
the Times-Picayune. Marisol has been highlighted in Gourmet, Travel
& Leisure, Fortune and Wine & Spirits. New Orleans Magazine
also featured Peter as the “Best New Chef” of 1999.
His menu blends the best and freshest ingredients available with
his skills of classic cooking techniques.