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Chef Peter Lamb

Dana-Farber/Brigham and Women’s Cancer Center

Chef Peter Lamb has always been in love with the hospitality industry and has spent his career traveling, cooking, and working with people from all walks of life. The following are a few of his favorite stops and milestones along his forty year career:

  • Private Ranch / Exotic Game Hunting Chef on the great ranches of West Texas and Northern New Mexico
  • American Culinary Federation Chef of the Year in the Great State of Maine
  • Executive Chef at The Monhegan Island Inn off the coast of Maine (The Artists Island)
  • Catering Chef for the 2002 Salt Lake City and 2010 Whistler
  • British Columbia Winter Olympics
  • Food Service Director for Kripalu Center for Yoga & Health in the beautiful Berkshire Mountains of Western Massachusetts
  • Regional Director for NANA Management Services throughout Alaska
  • Serving and working with the Inupiat, Haida, and Tlingit Eskimo Tribes
  • Currently he is heading up the Dining Services at Brigham & Women’s Hospital in Boston, a major teaching affiliate of Harvard Medical School

Peter’s favorite saying is that “we will always find ourselves in service to others”. Healthcare has given Peter the opportunity to enter into the well being process, and no where in America is hospitality needed more than in healthcare.


Panang Chicken Pineapple Curry Cream

A soft-textured dish that’s easy to eat, and high in protein.

Marinated Roasted Tofu with a Vietnamese Slaw

A zesty light and lovely Vietnamese slaw.

Savory Butternut Squash Spaghetti Toss

A high calorie pasta dish.