Dishin’ on Taste Chefs: Meet Chef Peter Ernst of Earls Burlington
From Baking with Grandparents to Leading the Line
For Chef Peter Ernst, cooking began with care, patience, and family. Long before professional kitchens, he was baking alongside his grandparents and learning the joy that comes from creating something for others. That early connection stayed with him. By the age of 16, he was already working in a professional kitchen, where he quickly fell in love with the intensity, precision, and focus required to create memorable dining experiences.
Over time, his passion grew beyond the food itself. Leadership and mentorship became just as important as technique. Teaching others, watching teams grow, and building something meaningful together are now central to what drives him. With no two days ever the same, that constant evolution is what continues to inspire him.
Cooking with Balance, Intention, and Comfort
When asked which dish best represents his style in the kitchen, Chef Peter points to the Cajun Blackened Chicken. It is a dish built on balance. The warmth and spice of the chicken are paired with the creaminess of the potato salad, creating a bite that feels bold yet comforting.
That balance reflects how he likes to cook. Layered flavours, thoughtful contrast, and food that feels approachable while still being intentional are at the core of his culinary approach.
Drawn to Asian Flavours and Precision
Right now, Chef Peter is especially inspired by Asian flavours. He is drawn to the balance, depth, and precision found across many Asian cuisines, as well as the strong sense of culture and respect for ingredients that comes through in the food.
That influence shows up in dishes like the Aburi Salmon Sushi Press and Ahi Tuna Poke Bowl, where clean flavours, careful technique, and freshness take the lead. For Chef Peter, it is about creating dishes that feel exciting and intentional while showcasing the craft and care behind every bite.
Growth Comes from Challenge
One of the most important lessons Chef Peter has learned comes from a quote by Jim Rohn: “Don’t wish it was easier, wish you were better.” It is a mindset that has shaped not only how he approaches cooking, but how he shows up as a husband, father, and mentor.
For him, success comes from determination, resilience, and a willingness to keep growing. Every challenge in the kitchen is an opportunity to refine his craft, push creative boundaries, and create unforgettable experiences for guests. Cooking is an honour, and growth, both personal and professional, remains a constant goal.
Where First-Time Diners Should Start
If you are trying Chef Peter’s food for the first time, he recommends starting with the Aburi Salmon Sushi Press, which will also be featured on the Taste of Burlington menu. The dish begins with torched, dashi-marinated salmon that adds depth and richness without overwhelming the palate.
Each element plays a role. The subtle heat from jalapeño, the acidity of pickled ginger, the freshness of micro cilantro, and the sweetness of unagi come together in a clean, well-composed bite. It is a clear introduction to his style, showcasing precision, restraint, and attention to detail.
A Taste Worth Experiencing
As part of Taste of Burlington, Chef Peter Ernst brings his passion for balance, growth, and thoughtful cooking to Earls Burlington. Whether you are drawn to bold flavours or refined technique, his dishes invite diners to slow down, savour, and appreciate the care behind every plate.
Savour a bite of everything and be sure to add Earls Burlington to your Taste of Burlington list this year.
