Colter Peck

Colter Peck launched his culinary journey at an IHOP in college, where he studied aerospace engineering and mathematics, before moving to Denver and falling in love with cooking. After spending a few years learning in the kitchens of Denver, Portland, Boulder and Idaho, he worked on a farm during COVID to better understand the agricultural side of the food system before moving to Austin to be the head chef of Two Hands. There, he launched a popup series that led to him opening his restaurant “Elementary” named for its childlike curiosity and constant education. Since closed, Elementary served playful and flavorful dishes inspired by global cuisines with an emphasis on Central Texas farmers and seasonality. Chef Colter’s passion for live fire cooking has grown alongside his continued collaboration with Mill Scale Metalworks, his own private chef work, pop-ups, large scale culinary production and passion projects. 

Finding sobriety in Portland led him to focus on creating an intersection between having a passionate career in hospitality while still prioritizing his mental and physical health. Peck now tries to educate and encourage others in the industry about healthy habits while still maintaining the drive and push necessary to progress in an extremely competitive industry.