Steak may steal the show at Kaiser’s Chophouse, but the appetizers will make your meal complete. This restaurant is the collaborative effort of 2 of Atlanta’s most renowned chefs: Peter Kaiser and Kevin Rathbun. Their expertise, experience and precision elevates every dish on the Kaiser’s menu. The appetizers are sorted into a few categories: Hot Deliciousness, Chilled Shellfish and Thin & Raw.
Peter recommends trying at least one dish from each category and 2 of the most ordered appetizers are the Yellowfin Tuna (from the Thin & Raw category) and Grilled Thick Cut Bacon (from the Hot Deliciousness category). The Yellowfin Tuna is stacked with avocado, leche de tigra and corn tortilla. The Grilled Thick Cut Bacon is accessorized with palm sugar and Bird’s Eye Chile. Watch the full story behind these dishes with Chef/Owner Peter Kaiser and Taste of Atlanta’s Marketing and Media Manager, Skye Estroff.
The restaurant opened a little less than a year ago and has taken Sandy Springs by storm. The first night Kaiser’s opened in 2017, they also participated in Food That Rocks! The restaurant is back on board for Food That Rocks 2018 and will bring some incredible dishes to the event this year as well. Get a head start to Food That Rocks and try Kaiser’s before the June 9th event. Click for more info on Kaiser’s and book your reservation.
Chef Peter Kaiser has been part of the Atlanta dining scene for over 30 years, working at some of the top rated restaurant groups and with the best chefs in the city. His impressive history of success and outstanding reviews has made Peter Kaiser one of the most respected and sought after chefs in Atlanta.
Growing up in Liechtenstein, Kaiser grew up with strong ties to the food community, with his family owning a popular cafe and grocery. It was natural for Kaiser to carry on a passion for the culinary arts. He apprenticed for a pastry chef for three years before his father landed him another apprenticeship at one of Liechtenstein’s top French restaurants, Real. After realizing he prefered cooking to baking, Kaiser embarked on his culinary journey. Kaiser’s first real job in the kitchen was at the elite resort restaurant Alpine Rose in Gstaad Switzerland where he was a line cook. He took this experience to his next opportunity, the Guide Michelin restaurant Chez Max in Zurich. Kaiser spent two years at Chez Max, including traveling around the world with owner Max Kell, before settling in the United States.
Kaiser officially called Atlanta home in 1986. Speaking very little English, he enrolled in classes to learn the language. His sister, who had already settled in Atlanta, introduced him to acclaimed chefs Paul Albrecht and Pano Karatassos of Buckhead Life Group. Soon after, he was hired by the group as a sous chef at Capriccio (now Pricci). Albrecht and Karatassos quickly noticed Kaiser’s abilities in the kitchen and offered him the opportunity of executive sous chef at the prestigious Pano’s and Paul’s. In 1995, after being recognized as an innovative force in the kitchen, Kaiser took over as executive chef at the Buckhead Diner, creating signature dishes and menus that diners and critics raved about. He returned to Pano’s and Paul’s, after Albrecht’s retirement, as executive chef in 1998 overseeing a complete restaurant remodel and menu revamp with tremendous success. Kaiser’s next venture was with Here to Serve Restaurant Group and owner Tom Catharall in 2001 as executive chef of Goldfish. Once Goldfish took off, Catharall chose Kaiser to establish and open a new restaurant, Twist, and eventually take the helm as executive corporate chef.
In 2017, Kaiser is fulfilling the lifelong dream of opening a restaurant with his own namesake, Kaiser’s Chophouse, in collaboration with friend of over 20 years and esteemed chef, Kevin Rathbun. Located in the heart of Sandy Springs, the restaurant focuses on sourcing the highest quality and freshest ingredients served to guests in a luxurious, yet comfortable environment. At Kaiser’s Chophouse, guests can expect to indulge in a delicious meal prepared with superior ingredients and receive hospitality from a service team that goes above and beyond to make guests feel welcome and comfortable.
Kaiser’s culinary expertise has led to numerous television and radio appearances. He is an active volunteer with local food non-profits like Project Open Hand, the Atlanta Community Food Bank and Meals on Wheels. In his free time, Kaiser enjoys running, hiking, kayaking and being outdoors. He enjoys quality time with his wife, Valerie, and their two grown children, daughter Danielle and son Christian.
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