Peter Zoole is the new executive chef at Delray’s Addison Reserve Country Club.
Zoole received the promotion, he has served as the executive sous chef for the past five years.
As Executive Chef he will oversee all culinary operations, including the opening of The Grille, a new casual dining concept in the Lifestyle Complex which is slated to open in the summer.
Born in Spartanburg, South Carolina, he worked in many fine dining establishments in Charleston and surrounding areas, before deciding to broaden his horizons by attending Le Cordon Bleu in Paris. He combines his classical training in a “dining experience” with his wealth of knowledge from restaurants in the southern United States and California.
He worked with Chef Michael Mina’s Aqua Development group in San Francisco, and when the group split their restaurant holdings, he developed and implemented a fine dining steakhouse experience with Corporate Executive Chef Laurent Manrique.
AMH Bahamas hired him to develop and open their signature restaurant in their Harbour Island location in the Bahamas. He served as Executive Chef with the Lowrey Group in Hilton Head, SC at their Ocean Grille and CQ’s. In 2011, he became the Executive Sous Chef at the prestigious Colleton River Plantation Club in Bluffton, South Carolina.
Pete and his wife Jennifer, who have been together for 20 years, have a 7-year-old daughter, Audrey, and a black Labrador, Josie. The family enjoys the outdoors and spends time together camping, hiking and exploring.