Chef Peter Arachovitis Peter Arachovitis has been cooking since age 14 when he was growing up in Maryland, in the Washington, D.C. area suburbs. He worked full time in the restaurant industry during junior high and high school. He went to Baltimore International Culinary College where he graduated with honors and received an Associate of Art degree in professional cooking. He also had the opportunity to study with Master Chef Peter Timmons in Ireland, where Peter received a Certificate in Epicurean Cooking. Upon graduating from Culinary School, Peter worked as a chef in the Hilton Hotel, Dave and Busters, and the Bethesda Country Club, he has worked in many different facets of the industry in order to learn key aspects from each and apply them to his own restaurant at some point in the future. Growing up and working on the East Coast, Peter and his wife Alex had the opportunity to finally move out West, someday hoping to open up his own restaurant. Moving to Southern California, Peter feels he struck gold as his career really began to take off and flourish as he had the opportunity to work with some of the best chefs in Orange County, such as Justin Monson at the Vine Restaurant in San Clemente, and with Chef Rod Wilkin and Ryan Adams at French 75 in Laguna Beach. During this period Peter was having great success and decided he was ready to go out on his own. When his father and mother-in-law, Yanni and Char Ikonomou, were visiting from the East Coast also looking to start a business, they all saw a great opportunity to open an upscale restaurant using their collective experience. Chef Peter’s lifelong dream came true on September 15, 2005, when Rendezvous opened for fine dining in San Juan Capistrano, finally showcasing his creative talents and his New American Cuisine. Peter describes his New American Cuisine as using unique and high-quality American ingredients, prepared in a way that celebrates America’s rich ethnic and cultural diversity while implementing modern and innovative cooking techniques. Peter believes firmly in making everything from scratch, including his seasonings, his sauces such as his Worcestershire sauce, all desserts and ice creams. Rendezvous also features a wood-burning grill that Chef Peter believes far surpasses the flavor that a gas grill gives. Some popular dishes featured at Rendezvous are Chef Peter’s award-winning Chipotle Crusted Pan Seared Sea Scallops with Ouzo and Orange Honey Butter Sauce, a wood-fired 14-oz Chicory Coffee Crusted Bison Ribeye, and Rioja-braised Colorado Lamb Shank with Toasted Orzo, Pine Nuts and Leeks. Some popular desserts that are made in house, from scratch, are Rendezvous’ Vintage Chocolate Souflee with Home-Turned Creole Cream Cheese Ice Cream and a Laura Chenel Goat Cheese Cheesecake with Hazelnut Crunch and Scotch Caramel Sauce.