Main content starts here, tab to start navigating

Peter Gorman

Sous Chef

Born in Boston, MA but raised in Evergreen, CO, chef Peter got his start in the food and beverage industry in high school, when he took a job making pizzas to save up for a car. Since then, Peter continued working in restaurants while studying at the University of Colorado Denver, which is when he began to expand his passion for the restaurant industry and began experimenting in the kitchen.

After a hiatus to attend graduate school in Prague, Gorman returned to Denver in late 2012 to refocus on his culinary career. He started working at Icehouse Tavern in early 2013, and quickly realized his calling. Gorman became fully immersed in the restaurant industry by spending his free time reading cookbooks and watching food documentaries, which eventually led him to a job with Edible Beats in 2014 at Root Down in the Denver International Airport. In 2016, he became the sous chef at Linger, another restaurant in the Edible Beats portfolio. It was in this role that he was able to apply his accumulation of knowledge in subjects like culture, geography, language, math, chemistry, biology, and more, while continuing his passion in the kitchen. As someone who believes and thrives in operating systems, he utilized these skills in tasks like designing detailed training manuals, preparing ingredient books and ordering lists, pinpointing accurate recipes, and keeping up with kitchen-wide inventory and staff needs. 

To this day, he finds it imperative to maintain these high standards in any kitchen he works in.

After relocating to Washington, D.C. in June 2023, Gorman joined the team at Dauphine’s the following October. He enjoys working alongside a team that respects, supports, and takes care of each other.

When not at work, he enjoys watching movies (and is a bit of a self-proclaimed movie-snob!) and spending time with his wife, Burcu.