Peter Ungár is Chef/Owner of The Dining Alternative. Most recently, Peter was Poissonnier at the two Michelin starred Le Grand Véfour in Paris, France. He spent a year in that kitchen, and also worked on the Garde Manger and Garniture Viande stations.

Peter began cooking at the age of seventeen as an apprentice at Le Chardonnay Restaurant in Fort Worth, Texas, which was followed by a position as Garde Manger at Restaurant Saint-Emilion. Here, Peter prepared all the hors d’œuvre, first courses, and dessert pastries.

Peter then attended Boston University’s School of Hospitality Administration. Peter was the Teacher’s Assistant for Master Chef Noel Cullen, professor of “Fundamentals in Foodservice Operations” and “Food & Beverage Management.” Peter worked with Chef Cullen for four years, a Certified Master Chef in both the United States and Europe, as well as President of the American Culinary Federation (1997-2001).

Peter moved to France and traveled extensively throughout the wine provinces of Bordeaux, Burgundy, Cognac, and Champagne, which gave him an intimate sense of how earth and climate affect the character of wine. Peter secured a job at the Relais & Châteaux Le Chalet du Mont d’Arbois in Megéve, France, where he worked extensively throughout the kitchen.

Upon returning to the U.S., Peter began an internship at the Four Seasons Hotel Boston (AAA Five-Diamond and Mobil Four-Star). Peter worked in every facet of the Four Seasons’ kitchens, including Restaurant Aujourd’hui, Bristol Lounge, and banquet functions. After graduating with a degree in Hospitality Administration, Peter worked for six years in Restaurant Aujourd’hui, making his way through every station of that kitchen.

During his final year at the Four Seasons, Peter began to cook private dinners, which evolved into The Dining Alternative. Peter has also worked in other establishments in order to maintain and enhance his culinary expertise, such as Truly Jörg’s Pâtisserie in Boston, John Dewar’s Butcher Shop in Newton, as well as the Cambridge School of Culinary Arts, teaching a variety of classes as a Chef/Instructor.

In April 2007, Peter assisted Chef Pâtissier Jörg Amsler in the Food Network Challenge Extreme Cake Competition, taking home the Silver Medal.

Ginhee Ungár is General Manager for The Dining Alternative. She is responsible for all front-of-house operations and creative design management. This includes overseeing the table service and the ambiance of the dining setting, designing the menu layout, and organizing guests’ reservations.

Anastasia Redko is Sous Chef for The Dining Alternative. She completed the Professional Certificate Program at the Cambridge School of Culinary Arts in 2010. Her experience includes cooking in a number of Boston area restaurants and catering services, as well as working as a personal chef.

Antonio Lettieri is Webmaster for The Dining Alternative. He is a freelance web developer at Webtonio.com and started working with Peter as a kitchen assistant, due to his love of food. Soon, his web designing expertise was offered to produce this website. Antonio specializes in building web applications and websites, employing his passion for great design and usability to create an enjoyable web experience.

Jenny Rebecca McLaughlin is Photographer for The Dining Alternative. She is a freelance commercial still-life photographer at JennyMC.com in New York City. Some of her clients include Coach, Ralph Lauren, Anne Taylor, and DKNY. Jenny has been working with Peter on culinary photography concepts for over ten years.