Allen Teuton | Executive Chef

Allen Teuton began just a stone’s throw down the coast at the Culinary Arts and Science Program at Gulf Coast State College, in Panama City, Florida.  During that time, he interned under the tutelage of one of Atlanta’s most well-known chefs and urban legends, Chef Paul Albrecht of Buckhead Life Group.
 
After honing his skills from Orlando to the Chicago market, Chef Teuton settled down in Atlanta to pursue his passion for diversity in cuisine, and with his previous relationship with Chef Albrecht still very much intact, he began working full time under at Buckhead Life Group’s flagship restaurant, Paul’s. To this very day, Chef Albrecht’s mentoring can be seen and tasted in the food that Teuton creates.
 
Teuton still saw more opportunities in the explosive Atlanta food scene to both expand his base knowledge and to develop new, innovative techniques within his culinary skill set. He began working under Master Chef Tom Catherall. Under Catherall, Teuton had the rare chance afforded him to become instrumentally involved in four of his eight restaurant concepts, including Goldfish, Strip, Smash and Prime. Teuton cultivated his technique for steak, sushi and fresh seafood -- while all the while, still incorporating his Southern roots.
 
Chef Teuton’s big break came when he had the opportunity to assist Chef Paulo Dorigato in the opening of Dolce Italian. In 2015, Dolce Italian took national stage winning Bravo TV’s newest culinary competition series, ‘Best New Restaurant.’
 
After more than a decade on the Atlanta culinary scene, Teuton decided to return to Destin, where he has been leading and teaching the innovative culinary team at Jackacuda’s Seafood & Sushi at HarborWalk Village in Destin, Florida as their Executive Chef.
 
He joins the Cuvée culinary team as our Executive Chef in an effort to further his dedicated passion for utilizing fresh seafood in harmony with artistic and humble Southern roots, with a refined taste and style. With his extensive background and local roots, Cuvée Kitchen + Wine Bar stands poised to once again redefine the standard of culinary excellence both in Destin and along the entire Emerald Coast.

Daniel Peters | Executive Sous Chef

Born and raised right here in Destin, Daniel Peters has had his heart set on elevating our local dining experience along the Gulf Coast since the inception of his career in the kitchen. That journey started with Chan’s Wine World at their original Destin location, as Daniel honed the basics of knife skills and an appreciation for fine foods and wines. In 2011, he then moved to Napa County, California, to expand his knowledge and refine his skills under some of the most renowned chefs in the country. 

He began at the iconic Napa County-based Fish Story, where he was introduced to the sumptuous harmony of fresh Pacific seafood and locally-sourced ingredients. He then went on to Longmeadow Ranch, where he worked in the Farmstead Restaurant, focusing on seasonal fare from the local Farmer’s Market, and expanding his own repertoire of personal style and flavor. His next venture led him to the Oxbow Market at the Eikos Restuarant, which even further cemented his firm determination to prepare and present the freshest seafood, oysters, and seasonal bounty that Napa Valley could offer. 

Before his cross-country move to our Emerald Coast, he spent time under the tutelage of James Beard Award Winning Chef Douglas Keane and globally-renowned Top Chef contestant Sang Yoon. Additionally, Daniel has had the opportunity to cook for the likes of culinary legend Thomas Keller; he also spent time collaborating with the Robert Mondavi Winery and Napa Valley Wine Auction in conjunction with the Bottle Rock Concert Series. Daniel comes to us with a zealous curiosity to work with a new “gulf-to-table” concept with a focus in fine dining and fine wines, extended beyond the nestled comfort of Napa Valley.

Zach Bingham | General Manager, Beverage Director

A product of myriad environments, Zach Bingham is no stranger to the adventures and the challenges of the hospitality industry. He started working in restaurants as a Service Assistant and barback at the age of fifteen, doubling as a preparatory cook, dishwasher, and maintenance staff member. He quickly developed a keen eye and a perpetual curiosity for ways to better shape the companies he worked for, as well as the team of employees around him. His introduction to fine wines and hand-crafted cuisines began at CRUSH Wine Bar in Seaside, Florida, where weekly wine seminars continued to stoke the fires of inquisition and eagerness to provide exceptional customer service and quality products. 

In 2013, he was recruited by Savory Restaurants -- now Bald and the Beard Restaurants -- to open Harborwalk Village icon Jackacudas Seafood and Sushi, as their Restaurant Manager. Thus began both a professional and personal career dedicated to local sustainability in food and beverage, as well as community-based concept development to bring new and exciting dining experiences to communities across the United States. 

His experience at Jackacudas led to Zach’s recruitment by ENSO Sushi Bar in Wicker Park, Chicago, Illinois, where he was tasked with the reconcepting of staffing, beverage program, and culinary development. Following the completion of the contract at ENSO, he joined the now-renowned West Loop casual fine dining restaurant Salero. Under the tutelage of award-winning chef Ashlee Aubin -- an Alinea alum -- and Wine Director Christopher Fisher, as well as Beverage Director David Disney, Zach found new inspiration for the modern age of evocative restaurateuring. The focus on craft spirits, international wines, and uniquely-Basque Spanish cuisine pushed Zach to test his limits of knowledge and expertise in a way that shaped his own personal style and palate that is unequivocable to this day. 

From Chicago, Zach headed to Iowa City, Iowa, where he had previously attended undergraduate university, to head up the redevelopment of three local restaurants: One Twenty Six, which focused on a sustainable, local approach to classic French fine dining; Moonrakers, a hip and craft-inspired gastropub; and Hearth, a globally-inspired tapas and wine bar. From there, he was recruited by the management team at Joseph’s Seafood and Steakhouse, which followed in the vein of old-school Chicago staples Chicago Cut and Gibsons, with a flair for craft cocktails and one of the largest, most diverse wine lists in the entire state. The team at Joseph’s encouraged a sense of unanimous accountability and genuine hospitality, which only further emboldened Zach to look for ways to elevate general perception and guest experiences. 

It was from this heightened and renewed sense of inspiration that Zach was contacted by Bald and The Beard Restaurant Group, as they contemplated the acquisition of Cuvée Destin. In the spirit of Tim Creehan’s legacy as a chef and local community leader, Zach brings to us the genuine expression of hospitality, craft beverages, and executive finesse that will compel this new venture into the heart and soul of Destin’s present and future.