Peter Foster

Chef • Restaurateur • Strategic Hospitality Innovator

Portland–McMinnville–Sherwood, Oregon

Prodigal Sons Logo peterfoster@prodigalsons.farm
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Visionary chef and strategist with 20+ years spanning global kitchens, entrepreneurship, and hospitality design. Founder of Memoirs LLC in Honolulu and creator of Prodigal Sons, a regenerative table‑to‑farm model in Oregon. Incoming Chief Strategy Officer at the ground, aligning culinary, agricultural, and guest experience under a unified, regenerative vision.

Core Strengths

Experience

Incoming Chief Strategy Officer — the ground (Inn the Ground)

McMinnville, OR

2025 — Present

  • Lead brand strategy, growth planning, and cross‑venture alignment across regenerative agriculture, hospitality, and guest experience.
  • Position the Ground as a national model for sustainability, storytelling, and culinary innovation.

Founder & Culinary Director — Prodigal Sons

Sherwood, OR

2023 — Present

  • Developing a 20‑acre orchard into a regenerative, table‑to‑farm restaurant that closes the supply loop—grow, harvest, and serve on the same land.
  • Integrating profitability with stewardship to create a blueprint for sustainable dining.

Founder & Executive Chef — Memoirs LLC (Honolulu)

Honolulu, HI

2006 — 2024

  • Built one of Hawai‘i’s most profitable catering companies, scaling to 45 employees and $1M+ annual revenue.
  • Produced world‑class dining for dignitaries, celebrities, and multiple U.S. presidents.
  • Orchestrated AAPD’s 4,500‑guest event—hailed as the organization’s most celebrated in 15 years.

Consultant (Design, Ops, Culinary) — Restaurant & Development Consulting

Hawai‘i & Oregon

2010 — Present

  • Menu development, staffing, training, and kitchen construction/mechanical design.
  • Drove Oasis on the Beach to “Hawai‘i’s Fastest 50” recognition through single‑plot sourcing and climate‑conscious operations.
  • Advised large‑scale Honolulu developments on operational efficiency and cost management.

Selected Projects

Prodigal Sons (Sherwood, OR)

Regenerative table‑to‑farm restaurant set on a 20‑acre orchard.

  • Permaculture practices, closed‑loop sourcing, and community engagement.
  • Designed as a profitable, replicable model for sustainable hospitality.

Memoirs LLC (Honolulu, HI)

Award‑winning catering company and consulting arm (2006–2024).

  • Scaled from a founder‑led startup to 45 staff; seven‑figure revenue.
  • Restaurant consulting, kitchen build‑outs, and enterprise operations support.

Education & Training

  • Culinary Institute of America, Hyde Park, NY

    Accepted at 18; foundational culinary training.

  • Michelin‑Star Training (La Folie; Sanct Peter’s; international stages)

    Technique, discipline, and global perspective.

Recognition

  • Recognized as a premier chef in Hawai‘i by peers, publications, and clients.
  • Guest chef for immersive field‑to‑table experiences (e.g., Our Table in the Field).