Rebecca Peizer
Chef-Instructor
Culinary Institute of America at Greystone
Biography
REBECCA PEIZER is a chef-instructor at The Culinary Institute of America at Greystone. A graduate
of The Culinary Institute of America, Hyde Park, Chef Peizer has worked for restaurants that
include Roux and Mustard’s Grill, in the Napa Valley; Evan’s in South Lake Tahoe; Sarabeth’s
and Keen’s Steakhouse in New York City; and the Elk Creek Ranch, a private luxury resort in
northwest Colorado. She has also served as chef for Cakebread Cellars and Neibaum Coppola
Estate Winery. She has taught wine education and culinary courses at Duckhorn Vineyards in St.
Helena, CA, Le Cordon Bleu in Las Vegas, and the Culinary School of the Rockies in Boulder, CO.
In addition to teaching at the CIA at Greystone, Chef Peizer contributes to Deep Plate, a culinary
inspiration blog, and runs All Things Considered, a private chef, catering, and consulting
business. (Napa Valley, CA)