Peter ZoelingerPresidential Executive Chef
Chef Peter likes to boast that he “proudly hails from the Kingdom of Bavaria”, otherwise known as the southern part of Germany. He began his culinary career as an 8-year old helping out his brother and sister in their local Gasthauses. After obtaining his culinary degree, Chef Peter spent over four years in the German Army. He then set his sights on joining a cruise line and was offered his first contract on the Royal Viking Line. After eight years with the Royal Viking Line, he accepted a Sous Chef position in Grand Cayman at The Wharf and moving on to work for Crystal Cruises as Chef de Cuisine for the next ten years. In 2008, after the birth of his daughter, Chef Peter decided to work for the hotel industry landing his first job in the U.S. as the Senior Executive Sous Chef for Gaylord National. In July of 2016, Peter proudly accepted the Executive Chef III position at the University of South Carolina where he oversees all Presidential Catering Events.
Chef Jon accredits the start to his culinary life to his first job washing dishes
at the age of 15, in the Italian Restaurants at which his brothers were chefs. He
worked his way up the chain at this restaurant, deciding this was his calling in life.
He then moved on to work in country clubs, baseball stadiums, other restaurants; eventually
landing a position as Sous Chef at Winthrop University where he spent 2 years before
being promoted to Chef at Salem Academy & College. Now, Chef Jon is thrilled to be
a part of the team at The University of South Carolina.