Peter Göppel

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Peter Göppel

Chef

Peter Göppel’s 30-year culinary career began with a chef’s apprenticeship in Germany. From there, his professional journey took him all over the world with stops at international cooking schools – from Japan to Switzerland to Thailand and many places in between.

After serving as a sous and head chef throughout Europe, Peter took his career to the global Ocean where he was the head chef on numerous privately owned superyachts in the Mediterranean Sea. After 12 years, he moved into the research community to support vital scientific work with his cooking and add deeper meaning to his daily work. Now with almost a decade of service with Schmidt Ocean Institute, he combined his love for cooking and the sea with the desire of being part of a meaningful organization that furthers the knowledge about our beautiful Ocean.

From ocean to inbox

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