Tobias Peach

Tobias PeachTobias "Toby" Peach,a San Francisco bay area native, began his restaurant career under the inspired direction of Chef Jeremiah Tower at his Stars Palo Alto Venture. Due to his critical success at Stars, Toby was asked by Wolfgang Puck to join the opening team of Spago Palo Alto. Hard work did not go unnoticed and Tobias was asked to move to New York City to work at the much talked about Bouley Bakery.

During his tenure with Chef David Bouley, Bouley Bakery received a coveted 4 star rating from the NY Times & restaurant Danube garnered an impressive 3 star rating within it’s first 3 months of opening. Danube was also nominated for the best new restaurant in America by the James Beard Foundation. After being recruited again by Wolfgang Puck, Tobias was elated to move back to the west coast & run the famed San Francisco dining room of Postrio. Sensing a culinary awakening in Las Vegas Toby accepted an offer from Tom Collichio to open Craftsteak in the MGM Grand Hotel & Casino. Craftsteak was immediately recognized as the premiere restaurant in Las Vegas.

After being sought out by Elizabeth Blau & Kerry Simon, Toby brought his skill & knowledge to Simon Kitchen & Bar as the General Manager. Contacted by Hubert Keller, Toby was honored to accept the General Manager position at Fleur de Lys Las Vegas and pursue his passion for haute cuisine, flawless service, and exceptional wines.