Food. Sailing. Wine. The passions of Chef Theo Petron. After a successful run in the crazy world of advertising sales and wanting way more out of life, Theo entered the culinary world. As a 30-something male, the thought of culinary school with all its youth, not to mention sizeable monetary investment persuaded Theo to seek a "hands-on" education. Enter Zander Café in Saint Paul, Minnesota, Theo's favorite, and a trusted Twin Cities stand-by. Inquiring as to the possibility of working there, Theo was told they weren't hiring. He said, "I'll work for free." "Come in tomorrow" was the reply.

"I still remember my first task in the kitchen, chicken stock, about 8 gallons. I assumed that I'd be taking out the trash, and I did, after service was completed. I was a sponge, constantly jotting in my little black book - technique, plating, recipes, conversions - everything."

After two months of pro-bono work, Theo was asked to work full-time. Having recently quit his adverting job all-together this would occupy his time and fill the piggy bank a little. "I still have the first check that I received, it wasn't much, but the thought of actually getting paid to do something I loved was mind blowing!" Reality set in when the checks weren't coming close to covering his living expenses. "I think everyone around me thought I'd go back to advertising, but I loved this thing called food, and decided to start my own business"

DinnerWhere was formed in the winter of 2001 and has been a roaring success since then. Countless Twin Cities aficionados of fine cooking are thankful that Theo decided to follow his passion. Dinner Parties. Cocktail Parties. Private Cooking Classes. Gourmet-Style meals for busy families. DinnerWhere and Chef Theo have it covered. "I'd like to expand a bit, but still keep it personal. I know that when people hire DinnerWhere, they are also paying for the brand of Chef Theo, so I need to be intimately involved." says Theo. "I'm working on a feasibility study to determine demand for a few directions I'd like to take the business. It's frustrating at times to read and hear about how the personal chef concept has caught on in other parts of the country. We're a bit slow to the party here in the Midwest, but at least I'm an early adaptor! I've seen the majority of my success come from dinner parties and cocktail parties, I love the interaction and intensity, not to mention the looks on the faces of his guests when they taste something wickedly good! Its exhaustive work, but oh so fun."

When Theo was contacted regarding his selection as Pacesetter of the Month, he was surprised. "To be recognized by my body of my peers was mind-blowing! I recall emailing back asking if it was a joke. It's great to get complements from your clients, but to be singled out among your professional colleagues is huge, Thanks PCN!"

When not in the kitchen, Theo enjoys sailing his sloop, Sails Increase, usually with some great food, good wine and fun friends. He's also an avid cyclist and is busy fixing up his new home. His shar-pei Bentley demands his share of attention too. Theo reminds us all, "Eat Well... or Don't Eat at All!"