Peter De Ruvo is Corporate Executive Chef of Francesca’s Restaurant. A born & bred Chicago local, he has partnered with founder Scott Harris to help expand the Chicago icon into the west coast.

He brings to the company an extensive track record of fine dining experiences, which includes the Capital Grille, Gregory's World Bistro, Rancho Pinot and the Marquesa. He was previously with Sassi, winner of four diamond awards. He also elevated the renowned Prado restaurant to new heights with his unique take on Italian Tapas, earning it awards for “Best Upscale Italian” and “Best Charcuterie.”

DeRuvo had previously worked under Paul Bertolli, Mike Tusk and Paul Canales, each a ground-breaking culinary artist in the new style of California Cuisine. It was during this time in the Bay area he was introduced to award-winning olive oil producer Albert Katz, who encouraged him to study and perfect his craft in the countryside of Tuscany.

He spent a year tending the olive groves at Montecastelli, the world-renowned producer of Italian wines, oils and balsamic vinegars. He held multiple positions during this time that brought him a greater understanding of the regional differences in Italian food, including a stint at Casalta Ristorante. He also traveled to the French Riviera, where he spent time in Monaco and Antibes learning about the unique olive species known as picholines.

De Ruvo is a devoted husband and proud father of three children. When not working on his passion for eating, he enjoys traveling, golfing, reading, and some simple quality time with family.