Recipe developer. Entertaining expert. Award-winning fashion designer. There are many ways you can describe Peter Som, a creative visionary whose impact and impeccable taste now straddles both the design and culinary worlds. But as we devoured his new cookbook, Family Style, we immediately recognized him as, first and foremost, a Bay Area kid.
The recipes in the book are a tribute to Peter’s Chinese heritage and his experiences growing up in San Francisco in a family where food was the heartbeat of every gathering. His vivid words unlock the beauty of those moments spent observing the preparation of a meal or sharing it, family-style, while revealing the influence upon his current approach in the kitchen. The recipes read like invitations into his world, so tangible that you can picture his grandma Mary meticulously preparing her Famous Lemon Chicken night after night to perfect the dish.
Beyond the richness of the storytelling, the recipes are irresistible. There’s an ease and familiarity that feels approachable to cooks of all levels, but each dish showcases Peter’s creativity in combining flavors that lend depth and nuance to the final composition. Early favorites include the Radicchio and Fennel Salad with Creamy Miso Maple Dressing; Crispy Tofu with Charred Scallion Pesto; and the Pasta alla Lap Cheong, a genius twist on the classic Roman pasta alla gricia.
We could easily go off the deep end asking Peter questions for today’s Pasta People spotlight, but whittled it down to a fast five. Read more about Family Style on his website (which is also a must-visit for other recipe inspiration).
Your book is deeply rooted in your experiences growing up in the Bay Area. How did your hometown impact your culinary style?
Growing up in the Bay Area meant being surrounded by an incredible mix of cultures and cuisines—from Cantonese classics my Grandma made to the freshest local produce at the farmers’ market, to taquerias and old-school Italian joints. It was like a dim sum cart that served—everything! That kind of diversity taught me early on that food is a powerful connector. My cooking today reflects that: it’s rooted in comfort, layered with bold flavors, and always open to a little unexpected twist.
How does your background in design influence your approach when developing a new recipe?
Design and cooking are honestly the same language—color, texture, balance, surprise. When I’m working on a recipe, I’m thinking not just about how it tastes but how it feels: Is it crunchy where it needs to be? Is there a pop of brightness? And of course, I want it to look good on the plate—because we all eat with our eyes first. Yes, even if it’s just me eating it on the couch while watching Jeopardy.
Walk us through your “Shift Notes.” What’s a day-in-the-life like for you?
Every day starts with coffee—non-negotiable (freshly ground beans, French press), then I usually head to the gym. After that, it’s a mix of testing recipes (my dishwasher is my BFF and worst enemy), content planning, and answering way too many emails. I try to carve out time in the afternoon for some creative noodling—that might mean flipping through old cookbooks or sketching out ideas for upcoming projects. Evenings are about dinner and a cocktail—usually with friends. If people are coming over then it's something easy and delicious I can just throw in the oven and forget about until it’s ready. Otherwise it’s about hitting one of my favorite West Village spots for an early dinner.
You mention 80’s music as a go-to for your dinner parties. What album is playing when you’re in the kitchen cooking?
It’s usually an even mix of New Order, Erasure, and Pet Shop Boys—that moody-meets-danceable energy just hits right. There’s something about chopping herbs to “Blue Monday” or stirring sauce to “West End Girls” that feels oddly luxurious. It sets the tone: chic, a little nostalgic, and definitely ready for a good time. But if I had to pick, it would be Erasure’s The Innocents.
You talk about how pasta saved you when you were closing your runway collection down in 2015. What’s your go-to pasta recipe for moments when you need comfort?
Orecchiette with Chinese Broccoli and Chili Crisp—from my cookbook, Family Style. It’s got that perfect mix of cozy and punchy with tender pasta, bright greens, and just the right amount of sweet, balanced heat. It’s a dish that reminds me why I love cooking: simple ingredients, bold flavor, and the kind of comfort that let’s you know everything's going to be ok.