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Stu Stein
featured chefs the peerless restaurantstu stein bio

In 1991, Stu was honored with the Champagne Mumm Award for Culinary Excellence while working as Sous Chef at the Chicago restaurant La Fontaine (later to be called Jean Claude’s). Over the next few years Stu Stien's culinary skills took him on tour fine tunning his skills working and studying in France for several months with the legendary chefs Paul Bocuse of Lyon and Francis Garcia of Bordeaux. Upon his return to th US Atlanta, Missouri and Washington, D.C. were his next ports of call.

Whilst cooking at the Oval Room as Executive Chef , Stu was asked to participate in the International Pinot Noir Festival, held in Oregon. He immediately became enamored with the Pacific Northwest and accepted a position at the California Culinary Academy as a Chef Instructor.

In January 2000, Stu joined The Peerless Restaurant in Ashland, Oregon, as Executive Chef and co-owner. Fresh, bold flavors, and seasonal Pacific Northwest cuisine are The Peerless Restaurant’s trademarks, and the high quality of the food and the relaxed atmosphere have quickly made the restaurant a dining destination. Under the direction of Stu Stein and his wife (co-owner and Executive Chef) Mary Hinds, The Peerless Restaurant is the only restaurant in Ashland and one of only two restaurants in Southern Oregon to win a coveted Wine Spectator Award of Excellence for 2001.(about Mary Hinds)

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