Peter Armellino began cooking professionally in New York when he was 17 years old. He opened the Park Avenue Cafe in 1992, followed by stints at New York City’s Gotham Bar & Grill and Gramercy Tavern.

In 1999, Armellino came to San Francisco, where his culinary skills soon landed him a position as Sous-Chef of Jardiniere, where he worked with Douglas Keane.

After his tenure at Jardiniere, Armellino was lured to rural Woodside and became the Chef de Cuisine at Village Pub. At the pub, Peter assisted rising star Chef Mark Sullivan, where he further refined his craft, and adopted a feeling of connection between food and farmer. In 2001 he joined longtime acquaintance and fellow New Yorker (via France) Laurent Manrique as Chef de Cuisine at Campton Place in San Francisco. Armellino continued this partnership when he moved to Aqua’s kitchen as Chef de Cuisine in 2003.

In 2005, Jardiniere Executive Chef Traci des Jardins chose Armellino from a pool of hundreds of former and current associates to be one of her two co-chefs as she faced Iron Chef Mario Batali in “Battle Shrimp” on the hit Food Network show “Iron Chef”, a battle des Jardins won.

Armellino has dedicated his time to charity work as well, working over the past several years to benefit such organizations as Share Our Strength, Meals on Wheels, Tibetan Aid Relief and Tsunami Aid Relief.

“Coming to the South Bay, which is wide-open territory, is an amazing opportunity for my team and me to blaze a fresh trail, comments Armellino, “Our aim is to redefine fine dining in Silicon Valley.”

Under Armellino’s leadership, Plumed Horse presents elegant, modern California Cuisine, emphasizing what is fresh, seasonal and sustainably produced.


The Plumed Horse has been awarded the Michelin Star continuously from 2008 to 2016



Plumed Horse Receives Wine Spectator’s 2015 Grand Award!



Upcoming Events

 Valentines weekend February 13th & 14th

(Special Valentines Tasting Menu Only)


Plumed Horse is delighted to announce the next winemaker dinner with Matthias Pippig, proprietor of Sanguis winery, California Central Coast’s highly acclaimed producer of Rhone varietal wines, Sanguis makes unique small production blends from the best low yielding, cool climate vineyards of Santa Barbara county. The winery is situated in Santa Barbara. Sanguis wine makers continually experiment and push the limits by exploring new directions.The evening will feature Chef Armellino’s cuisine paired with wines from Sanguis Winery.

The winemaker dinner will be held on Tuesday February 2 at 7pm.

Price is $165 per person. For reservations or more information please call 408-867-4711.