Chefs Mathew and Lorin Peters met while both working in one of the world’s most esteemed kitchens, The French Laundry, a three-Michelin-star restaurant in Napa Valley, California. Lorin tells Austin Lifestyle, “Matt was my sous chef. I was terrified of him because he was one of the most intense chefs in the kitchen,” Fast forward 12 years and they’ve been married for nine years, moved to Austin (where Lorin is from) seven years ago and have two daughters, 3 and 6, both born here.
Mathew has worked in acclaimed kitchens Adour Alain Ducasse and Per Se and Thomas Keller’s protégé is the only American to win the Bocuse d'Or, a global cooking competition akin to the Oscars of the culinary world.
During the pandemic Lorin launched Cookie Rich. Earlier this year they opened Prelude, itself a prelude to Maven. “Matt never planned to open a cocktail bar, especially as his first space, but when he found the perfect location for Maven, he saw an opportunity to let the public get a sneak peek of what’s coming,” Lorin shares. “Prélude allows guests to experience the space and have bar bites that are playful yet refined, just like Maven will be.” When Maven does open they say it will be, “Mathew’s take on fine dining while bringing an approachable environment and fun edge with hopes to bring a new level of dining not seen in Austin before.”
After a fun photo shoot at the stunning space, we dove into a wide-ranging conversation.
LORIN
You were a savory chef, how did Cookie Rich come about?
During the pandemic our culinary world just came to a halt, so I was forced to pivot and get creative. While I love cooking savory, I have a huge sweet tooth. I realized that the cookie was in need of a fancy shake up, so I did just that. I created our OG Cookie Rich out of my home kitchen. It snowballed, I went 1000% at it. In under two months I had an LLC, custom packaging, a website, a tiny, but mighty commercial kitchen and applied for trademarks and patents on my cookie brand and design. My favorite part of the process was creating my brand with Wendy Smith, owner of Smith Brand Studio. I wanted to make the cookie edgy, sexy, chic, and high-end. I wanted customers to be able to give them as gifts and create a wow moment. Wendy took what was in my head and turned it into reality. We launched on Halloween 2020, celebrating 4 years this year! It’s grown into something I am so proud of, and while I still don't consider myself a pastry chef, I am happy to claim the cookie side of pastry.
And now you’re doing cookie cakes?
Yes! I haven't been this excited about a new cookie product in a while. My mom and I would go to The Cookie Company in the malls and I was obsessed with the super soft and chewy cookie cakes. When I heard the mall locations were closing, cutting off access to central Austin, I refused to let the cookie cake die.
How involved are you in Prelude?
I’ve been involved on the backend as owner. I helped design the space, set up private events…While Cookie Rich is my hero, and Prélude (and eventually Maven and more) are Matt's, Matt and I are very involved with helping each other whenever we need.
The art at Prelude is show-stopping. How was that curated?
I began a relationship with West Chelsea Contemporary in 2020 when they were my first Cookie Rich catering client. Once it came time for art to be chosen for Prélude, I approached WCC about making the space a working art gallery so guests could enjoy rotating art throughout the space as they sip cocktails. Allee Beatty (Gallery Director) and Derek Boone (Fine Art Consultant) at WCC put together an incredible collection to be hung around the home, including two pieces that Prélude purchased to be the pieces that welcome you into the space - Gary James McQueen "Eternal Bloom" over the main fireplace and a Simon Berger glass masterpiece in the foyer. All pieces that are for sale have white plaques that give more information about each piece and the price. There’s also a page in each menu binder that tells you where each piece of art is hung around the home, encouraging guests to explore and enjoy.
When is Maven slated to open? We plan to begin construction Spring 2025 and open to the public Winter 2026. The Prélude and Maven instagrams will document the phases of design, construction, menu development and more to give the community the ultimate sneak peek.
You met working together. How did you start dating?
We worked together for eight months before we ever hung out outside of work. One day, I asked if any of my other chef friends wanted to go out in San Francisco that weekend but all of them had to work. Matt randomly chimed in and offered to go with me as he had been wanting to go down to SF and get out of the tiny town where we all lived in Napa. I wasn't sure how I felt about hanging out with such an intense guy that was above me at work, but he got in the car that night and I immediately saw a different side to him - a kind and fun guy. We then sat for hours at a restaurant in SF getting to know each other, followed by a wild night drinking cocktails and going dancing. We've been together ever since that night.
Who cooks at home?
We used to split the cooking more evenly as I miss cooking savory food each day, but after having kids and our crazy schedules, I let him cook most nights that he is home.
What’s a go-to dinner at home?
Asian rice bowls. We steam sushi rice and season with lime, cilantro, and chopped cashews, then pair with roasted peppers, onions, chicken thigh and make some sort of ginger/soy reduction.
What are some of your favorite restaurants in Austin?
Bartletts (we go like once a week), Qi (or any of Lin's restaurants), Juniper, Comedor, Kevin Fink's concepts, and Olamaie are the ones we usually go to most often or recommend to people visiting Austin.
Did you always know you wanted to settle down in Austin?
I was born and raised in Austin and went to UT, so the love for Austin has always been there. While I knew I would maybe return one day, I wanted to explore and cook all over and I am so glad that I did. We loved NYC, but knew if we wanted a family and our own businesses, Austin would be a good blend of what we loved about New York and Napa Valley.
What’s something you admire about Mathew?
His work ethic and humble personality. Matt is one of the best chefs in the world, respected by so many big chefs, however when you meet him, you would never know. He is kind, doesn't talk about himself and I am usually the cheerleader that brags for him instead. He competed in the most prestigious culinary competition in the world, the Bocuse d'Or, and was the first and only American to have won gold in the 30-year history (check out the gold statue at Prélude in the Bourbon Room). Despite being crowned best chef in the world that year, he's just a simple girl dad that loves golf and working hard. His work ethic is unlike most and anyone. It inspires me to do the same, and while I am no Matt Peters in the kitchen, putting my head down and working hard like him has gotten me to where I am today.
MATHEW
What’s your favorite part about being a chef and now restaurateur? My favorite part of being a chef is the creative process of new dishes and being able to share that with our guests. Now, being and positioning myself as more of a restaurateur, I have had to find balance between the kitchen and day-to-day operations as a whole. I find myself mentoring and relinquishing control to allow my team to grow. This gives me the ability to work on the business and begin carving a path forward to our goals. As hard as it has been to take time away from the day-to-day cooking in the kitchen, I’ve found great enjoyment in this new challenge.
What’s the best advice you ever received from Thomas Keller?
Chef's best advice and one that he speaks of often is "Patience." For me, this is allowing myself to be patient with my career at every step of the way whether that is advancing my skills or being patient for the right space to open my flagship restaurant, Maven. It has been a difficult thing to do at times, as you see people opening restaurants left and right. However, for me it was not only about finding the right space and the right deal, but also the right partners that understand my vision for what I want to build in Austin. I grew frustrated when it took longer than expected, but now I have spent years living in Austin and getting to know what the city needs, meeting purveyors, and building relationships. I have enjoyed meeting and cooking for incredible people that are now some of my investors or regulars at Prélude.
What’s something you most admire about Lorin?
Her ability to captivate a room with her glowing personality is remarkable. I am much more reserved and laid-back and she definitely brings the best out of me.
Did it take much convincing to get you to move to Austin?
I won’t say that it took much convincing from Lorin, but I did struggle convincing myself at first. I loved NYC and it still holds a place in my heart. but I knew long-term this was where we needed to be not only for my family but for our businesses. We saw something in this city and sometimes that patience needs to be applied to allow that process to unfold. Excited to be part of this beautifully evolving city and growing with the community.
We truly make each other stronger. He pushes my skills and I push him to step outside his comfort zone - Lorin