Chef Pete Boboris of Corton - Biography

New York, NY

December 2011

Chef Pete Boboris graduated from Boston College in 2006 with a degree in Finance and General Business Management. Although his classes focused on economics, Boboris spent the summer and winter breaks working at Louis XVI, a French restaurant on Long Island, New York. Pursuing those passions for cuisine, he immediately enrolled at the French Culinary Institute in New York City upon graduation. After finishing the culinary program later that year, Boboris found himself at Oceana, working under Chef Ben Pollinger. He then headed to France, where he worked at the Restaurant des Rois at La Reserve de Beaulieu in Beaulieu sur Mer. After returning to New York, Boboris applied his European experience at Corton, where he has worked since 2009.