Old Hickory Steakhouse
An art exists in knowing all the intricate details of wine — the smells, the tastes, the way it was fermented and stored, the perfect pairing with food — and most wine enthusiasts spend an extensive amount of time studying all aspects of it. Yet another sensitive culinary art — and much lesser known—includes knowing all the particulars of fine artisinal cheeses. This knowledge has become a part of the Old Hickory Steakhouse at Gaylord Opryland® Resort & Convention Center by its resident Maitre Fromager and acting Sommelier Richard Peterson.
Peterson, a native of Salt Lake City, was influenced by his well-traveled grandmother, who often told him stories of her exotic trips abroad, including the rare and unique foods she encountered while traveling. His first restaurant experience was as a line cook and server across Salt Lake Valley, but it was the job he landed at a local favorite, Ruth’s Diner, which is nestled in the heart of the beautiful Immigration Canyon, where he developed an appreciation for the finer things in life. Peterson credits this experience with his becoming a “foodie,” remembering his travels by what he ate and drank, and he set his sights elsewhere.
His dreams of learning more landed him in Nashville, Tennessee, where he joined Gaylord Opryland Resort as a server. Here, he was able to quench his thirst for wine knowledge, and after being recognized by his co-STARS for his ever-expanding wine facts, he was promoted to a trainer. He began teaching wine classes and assisted in making wine list selections for the restaurants.
It was a visit to the Caribbean with a group of friends that turned Peterson on to the world of cheese. They visited a restaurant that had a single table in its wine cellar and had the privilege of dining in a room unknown to patrons, where they were surrounded by rare collector wines, including some bottles claimed to be uncovered from the sunken Titanic. The experience, replete with French services and menu, included a cheese course. When the unpretentious “cheese man” rolled his cart in, he introduced the eager Peterson to a whole new art that would change his career.
After returning to Gaylord Opryland, Peterson learned that the resort’s Old Hickory Steakhouse had an interest in adding a cheese course to its menu, so he jumped at the chance. He began studying and learned that cheese was just as fascinating as wine — perhaps even more so. Peterson landed the new role as Maitre Fromager and immediately went to New York to study at the Artisinal Cheese Center, the Artisinal Bistro, the famed Picholine and with Daphne Zeppos of Essex St. Cheese Company. As he quickly learned, many aspects surrounding cheese can affect the way it tastes — weather, time of the day and even what the animal ate on a particular day.
As Maitre Fromager for Old Hickory Steakhouse, Peterson has developed a world-class cheese program with pieces from places like Switzerland, Portugal, France and even Wasbash Cannonball, Indiana. Realizing that this art requires a never-ending education, he studies and tastes every day. He visits some of America’s best dairy farms to learn more about the cheese-making process. He is also a level one Sommelier and is the acting Sommelier for the steakhouse, enabling him to assist customers with the very best in cheese-and-wine pairings. Peterson also belongs to the American Cheese Society. According to this “cheese man,” the greatest reward of his job is in selecting the right cheese for a customer who has yet to experience a course like his. “Loving what you do and working in a field you are so passionate about is the absolute key,” he said.
