Chef Peter Smith, the executive chef at Cordova Coastal Chophouse for the last two years, joined other local competitors in a friendly culinary battle at the recent Whiskey Wine & Wildlife’s W3 Grand Tasting.
Smith whipped up an Iberico skirt steak wrapped around roasted peppers with fresh herbs and speck, served with a gouda fondue and pickled apples for guests and judges alike. It was a dish that he said he knew would be easy to execute in bulk but still presentable in the artistic way customary of Cordova’s kitchen.
The chef’s hard work paid off, as Cordova Coastal Chophouse took home two awards: the People’s Choice Best Taste Award for Best Overall and the Judges' Best Taste Award for Best Pork.
“I was very proud of winning both of these awards, as it is always nice to gain recognition from locals,” Smith said. “The crowd seemed to love [the dish], and honoring it with the People’s Choice Best Taste Award for Best Overall indicates that it was a fan favorite.”
Although Smith has been the mastermind behind Cordova’s kitchen since 2024, his culinary journey began more than 25 years ago.
Growing up in Minnesota, Smith worked as a front-of-house food runner and banquet server. Eventually, he moved to the kitchen of a steakhouse in Montana and continued working back-of-house jobs at Italian restaurants as he gained his footing and discovered his passion for the artistry of cuisine, even running a market/deli with his wife that specialized in locally sourced ingredients from 2019 to 2022.
When it comes to his journey at Cordova Coastal Chophouse, the coastal chophouse with Moroccan and Spanish influences located within the castle-like walls of the Casa Monica Resort & Spa, Smith said he’s enjoyed the abundance of fresh seafood and year-round fresh produce in Northeast Florida.
“Enjoying a meal here is like dining in an art gallery, he said. “Our uniqueness comes not only from the artfully crafted menu, but from the historical setting of the Casa Monica, as well.”
Thinking up an innovative dish for the W3 Grand Tasting boiled down to a combination of knowing his audience’s palate and an itch to try something new.
“Knowing that the crowd was going to be served wine and whiskey, I wanted to create a dish that would have subtle flavors but be bold enough to stand up to whiskey,” Smith explained. “Last year, I entered the best seafood category, so this year I went for the best pork.”
You can look for more of Smith’s award-winning culinary delights at Cordova Coastal Chophouse at the Casa Monica Resort & Spa in the heart of downtown St. Augustine. Or, you can join the next W3 Grand Tasting at Whiskey Wine & Wildlife on its new dates, Jan. 29-31, 2027.
