This article was originally published in the Spring 2024 issue of ICON/REFINED. 

Photography by James Patrick

Shot on location at CALA Scottsdale

There’s no shortage of media that reveals just how stressful a career in culinary arts is. We’ve seen self-esteems plummet and nerves get the best of chefs as reality shows, competitions, and fictionalized programs depict the pressure of hierarchies and perfectionist standards, all under the extreme tension of time constraints and explosive personalities. This environment would put anyone to the test. But for 25-year-old Arizona-based executive chef Peter McQuaid, not only can he stand the heat, but he’s leading the kitchen. 

Throughout his career, Peter trained under and worked alongside famed chefs, advanced his skillset in New York City, and delighted guests at Michelin-starred restaurants. Settled back in Arizona, he rose through the ranks and eventually joined Clive Collective, an outfit that creates unique hospitality and lifestyle concepts by combining design, architecture, and memorable experiences. Clive Collective has launched two restaurants with Peter as executive chef: Money, Baby! Las Vegas and CALA Scottsdale. Peter is also the recipient of the prestigious James Beard Foundation’s Taste America Award, a recognition that highlights exceptional talent and achievement in the culinary arts, hospitality, media, and broader food system—it’s often referred to as the “Oscars of the food world.”

For Peter, greatness was seemingly baked into him. “Ever since I was a kid, I knew I wanted to be a chef and make something of myself,” he says. “My family’s hard work and the chefs I’ve worked with have inspired me to keep pushing myself.” And if there’s one part of that statement that speaks volumes, it’s his relentless ambition to stay on top. “As chefs, we’re always judged by our latest dish, so I’m constantly driven to do better.”

In his latest method of outdoing himself, Peter has taken home the top prize on the Food Network’s “Chopped” series, “Spin it to Win it.” In the new series, 16 chefs competed in groups of four, with the winners going head-to-head to earn their place. A spinning wheel dictated curveballs such as who would compete next, surprise ingredients that the chefs would need to incorporate, and the amount of money added to the final prize. When all was said and done, Peter took home $72,500 in winnings. 

Through it all, Peter has kept a cool head—something he’s had a lot of practice doing. “Kitchens can be stressful, but I thrive on it. I love the rush of a busy service or a cooking competition,” he says. “Keeping cool under pressure is all about communication with my teams. We have each other’s backs and we work together to overcome any challenges that come our way.”

That sense of teamwork and collaboration is a key ingredient to Peter’s creative process when he’s tasked with dreaming up new menu items. “At the restaurant, my team and I work together to come up with new dishes that reflect our collective creativity,” he says. “It’s a collaborative effort that brings out the best in all of us.” 

For some occupations, people prefer to leave work at work—if they don’t have to bring it home with them, they’re happy. But not Peter. Rather, he delights in cooking for pleasure, and he’s even made the ritual a part of how he creates harmony between work and life. “Finding a balance between work and life is tough as a chef, but I love what I do,” he says. Peter’s fiancée is in the culinary industry too, and the pair make a point to cook together and enjoy good food and wine. At home, Peter draws inspiration from the beauty of the season and the bounty he has access to. “I get my ideas from what’s around me and the time of year. When it’s raining, I love making roast chicken with potatoes. In the summer, it’s all about fresh fish and local veggies,” he says. 

For Peter, there are so many reasons to be proud of all he’s accomplished in his career: Winning the James Beard Foundation’s Taste of America Award, being named one of the best up-and-coming chefs by Phoenix Magazine, and winning the “Chopped” Grand Champion title on the Food Network all rank high. But what leaves a lasting impression most in this culinary icon’s career so far is his part in sparking an inspirational collaboration in forward momentum as he built two restaurants from the ground up. “Seeing my vision come to life and having my team rallying together on opening night is something I’ll never forget,” he says. 

And at the end of the day, whether he’s keeping calm under pressure in the most stressful environments or unwinding from it all with a good meal, it’s the company he keeps that makes all the difference to Peter. “Surrounding myself with supportive people, both at work and at home, helps me to keep everything in check and maintain a sense of balance in my life.”