Meet Our Team

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  • Peter Abrahamson
    Executive Chef

    I love working here at the University of Chicago. It is a beautiful campus full of interesting, passionate people. I enjoy cooking and feeding people great tasting food. I enjoy creating flavorful menus for our guests and experiencing what food can do to all of the senses. I am also proud of Bon Appétit’s Farm to Fork program, and commitment to buying wonderful peak of the season produce from our local farmers. We can, in turn, introduce new, locally sourced, varieties of vegetables to our guests. I am also honored to be our region’s forager for finding local farms and ranches to be used for our culinary delights. My experience includes cooking in prominent restaurants, hotels, and private colleges. I look forward to meeting more great people here and hearing your comments and suggestions for making your dining experiences memorable.


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  • Caroline Ferguson

    Need help with a sustainability related initiative or want to know more about Bon Appétit’s national commitments to sourcing and operating as sustainably as possible? Contact Caroline, your regional Fellow. Read more about Caroline and her interest in food issues here!