Schwartz Brothers Restaurants Appoints New Corporate Executive Chef


Schwartz Brothers Restaurants of Bellevue, Wash. is pleased to announce the appointment of Peter Coulter as corporate executive chef. Coulter will direct and provide oversight to Daniel’s Broiler, Chandler’s Crabhouse, Spazzo Italian Grill, Schwartz Brothers Bakery, and Gretchen’s Shoebox Express, applying 20 years of leadership and menu development experience in his new role.

“Peter brings unmatched skills in ingredient usage and development, a passion for food, and panache for consumer interaction that make him an excellent fit for the Schwartz Brothers Restaurants team,” says Lindsey Schwartz, president and CEO of Schwartz Brothers Restaurants. “His leadership experience at the corporate level and knowledge of the local culinary trends are a great asset for our company.”

Coulter received his associate degree in Culinary Arts and his bachelor’s degree in Food Service Management from Johnson and Wales University in Providence, R.I., before serving as corporate chef at StockPot, Inc./Campbell Soup Company from 1990 to 2005. In this position, Coulter created and launched several national soup programs, developed international food products, researched food trends, and provided culinary support to sales staff. He then served as director of product development at Flying Food Group in Seattle where he spearheaded the development of the Starbucks National Chilled Lunch Program, overseeing ingredient sourcing and specifications that met Starbucks’ stringent needs as well as creating and managing all assembly specifications and relevant documents and troubleshooting eleven corporate kitchen facilities when needed.   

Coulter’s long career in the food and dining industry developed the organization skills, financial acumen, and human relations necessary to excel as corporate executive chef at Schwartz Brothers Restaurants. 

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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