Water has been a constant throughout Harley Peet’s life. Raised on the shores of Lake Michigan, he began sailing as a child. One of his earliest memories is gliding through the Straits of Mackinac in a Sunfish with his father. His childhood friend Skip introduced him to fishing, and the boys spent days trolling with downriggers. Peet eventually competed in sailboat races and fishing tournaments, once winning $25,000 with a 30-pound salmon.
Away from the water, Peet developed an interest in food and cooking. His family had operated a meatpacking company for generations, and his father worked as a meat cutter. At home, his mother taught him foundational techniques, including how to make pie crust. He supplemented that hands-on education by watching The Frugal Gourmet, Yan Can Cook, Martha Stewart, Jacques Pépin, and Julia Child. By then, he knew cooking would become his career.
As a high school student, Peet took vocational cooking classes. After graduating, he had one goal: to attend the Culinary Institute of America. He was accepted and graduated as the salutatorian of his class in 2002. Peet planned to move to Chicago, but a chance meeting with members of the team at Tilghman Island Inn led him to consider a position on Maryland’s Eastern Shore. He drove out to see it for himself. “As soon as I crossed the Tilghman Island Drawbridge, I thought it was cool,” Peet recalls. “It reminded me of being back home on the water; boats everywhere; fishing equipment everywhere. I was like, ‘I’ll give this a shot.’ My whole life changed at that moment.”
After Tilghman Island Inn, Peet joined the Inn at Perry Cabin in nearby St. Michaels. There, he met Bluepoint Hospitality founder Paul Prager, who was working to transform Easton into a culinary destination. In 2014, Prager hired Peet to lead Bluepoint’s culinary program. Since then, Peet has helped develop concepts including P. Bordier, a pâtisserie and crêperie; The Stewart, a lounge specializing in single-malt Scotch and vintage Champagne; Roma Alla Pala, a Roman-style pizza counter; and The Wardroom, an Italian-inspired pasta and wine bar.
At Bas Rouge, Peet presents modern interpretations of traditional European dishes using Eastern Shore produce, pasture-raised meats, and seafood alongside rare ingredients sourced from around the world. Outside the kitchen, he remains connected to the water, maintaining relationships with the watermen who supply Bas Rouge and sailing with his husband whenever his schedule allows.
His work at the restaurant earned him the 2024 James Beard Award for Best Chef: Mid-Atlantic. “Marcus Samuelsson is a dream chef of mine, so when he opened the envelope and read my name, I felt like I had really, finally made it,” says Peet. “I was thinking, ‘This is mine forever. No one can ever take this away.’”
