Pastry Chef Pete Schmutte of Cerulean - Biography
Getting his start filling a bake case in Bloomington, Indiana, Peter Schmutte soon realized that his path lay in the kitchen. To launch his career, Schmutte headed to Chicago’s French Pastry School, graduating in 2005. His next steps took him to the height of contemporary cuisine with pastry cook positions at Tru and NoMI. He then undertook a position with Wolfgang Puck, traveling with Puck, Sherry Yard, and corporate chefs to assist at events and train pastry staff across the country. After getting his fill of life on the road, Schmutte returned to his roots in time to head up the newly opened Cerulean in Indianapolis, where he’s looking to up the Midwest’s pastry game.