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Talent Spotlight

The faces of TERI Common Grounds Café 

Our success and growth wouldn't be possible without the gifted people we employ, and we have some of the very best. We invite you to meet some of the faces behind our achievements!

Chef Pete.jpg

Hello, my name is Peter


Cooking has been an integral aspect of Peter Moceri's life since he reached the age where kitchen chaos was a welcome companion to his mother. Now a valuable member of our operations team at Common Grounds Café, we consider ourselves fortunate to have him on board.

We asked Peter a few questions to get to know him better.

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Who or what brought you to TERI?

When looking for a new opportunity closer to home I wanted to be part of organization with a purpose and a great culture behind it. After my interview and meeting the team and seeing the facility and grounds, I knew it was the place for me.

Who inspired you to pursue the career you have today?

I’ve been in the Culinary and hospitality industry for 25 years. Growing up in my family-owned restaurants in Detroit. Cooking with my mother since I could make a mess in the kitchen, and as I grew up I knew it was what I wanted to do. But I wanted to make my own way instead of working with family for my career.

How would you evaluate success as a culinary professional?

If we can use our passion daily and have an amazing time doing it all while having a plethora of happy, satisfied people, I will say that is a daily success, long term. I do this because I love to cook. When your goal is creating a high standard for quality and culture, and you’re willing to stick to it, success follows.

What is your favorite meal to make?

Any kind of soup. Since I moved to California and been introduced to the huge Vietnamese culture here my meal I eat most is pho.

What type of mentors do you seek out and why?

Anybody that is willing to teach me something while also showing me why I do it. I have had the privilege in my career to work under some of the best chefs and managers around. And some not go great. I like to think I mix that all together to be the chef and manager I am today. 

What's one thing people don't know about you that they would be surprised to find out?  

I started working when I was ten years old as the orange juice juicer at my family’s restaurant. 

What is one thing that you have on your bucket list?

To spend a year touring south east Asia.

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