Chef Pedro Alaniz was born in Jalisco, Mexico, where he lived with his parents and eleven siblings. At the age of 15, Chef Pedro started his remarkable journey to the United States to the mountains of California. He then began working in the vegetable fields in California in order to raise and help educate his siblings.
He had the opportunity to work as a dishwasher and night cleaner at the the Lodge at Pebble Beach California, often working graveyard shifts so he could continue to go to school and learn English. He was quickly promoted to line cook. Pedro then started working for Club X!X, where he learned to cook under Bradly Iso and pastry skills under Ricardo Muriel.
Chef Pedro went on to work at Cheeca Lodge in Key Largo, Florida, where he hadthe opportunity to cook for President George W. Bush during a fishing tournament held at Cheeca Lodge in Isla Morada, Florida. Later, Chef Pedro was invited to cook for President Bush at the White House.
From Florida, Chef Pedro then moved to Boston, Massachusetts, where he worked at Chatham Bars Inn on the Cape and at the Top of The Hub in Boston. In 2000 Chef Pedro opened his own restaurant, The Beethoven 5th in Florida City, where he served a fusion of Mexican and European cuisine.
Chef Pedro was then requested to work for the Intercontinental Hotel in Dubai and then trained in Paris at the Cordon Blue, where he received an intense course in French cuisine.
Currently, Chef Pedro Alaniz works at the Nantucket restaurant 29 Fair and maintains a busy life doing the things he loves: cooking and sharing his many recipes with the public. He has also produced shows for Orale Con Veronica for Telemundo in Boston and is currently producing his own programs, which will air in English as well as in Spanish. In addition to his foray into television, Chef Pedro currently is writing a cookbook.