Chef Pierre-Louis Peño Pierre-Louis

Chef Peter’s Peño Pierre-Louis’s love of food and cooking began as a child in Haiti. Often watching his grandmother prepare meals, he was mesmerized by her mix of spices and flavor. Growing up in Haiti and New York, Peño developed an acute understanding of marrying seasoning and food. His palate passion landed him in the New York School of Culinary Arts, where he learned to master the intricacies of a making mouthwatering cuisine.

Balancing his passion for food with health, Peño always uses the freshest ingredients in his cooking to create the highest quality meals and maintain food integrity. His dishes range from simplistic to complex, but above all flavorful. “I get such a rush when I’ve successfully walked the fine line between these two contrasting elements and have created a delicious, mouth-watering meal that my clients can savor,” he said.

Peño has worked as both a private chef and in restaurants including Dish Food and Events, Magnum Events and Café 212 at Columbia University. Currently he is head chef of the authentic Italian Restaurant, Naked Dog where he creates such classics as Cavatelli, Tagliata and Risotto. As with previous endeavors, he continues to provide patrons with an experience in taste using the elements of quality service, and presentation.

Chef Peño looks for one thing when people partake in his meals, “Silence at the dining table speaks volumes. I know that my clients have enjoyed their meal if they’ve cleaned their plates, “he said. For Peño this is not only a compliment, but an achievement.