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It describes his Le Cordon Bleu training and global sourcing, then highlights partnerships with top chefs such as Gary Danko to build pairing menus for desserts and hospitality offerings. The article also covers the industry shift toward craft coffee, and Peerless cold brew nitrogen draft taps and shelf-stable concentrate formats.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":53,"@type":76,"position":81},"https://docshare.wps.com/document/lifestyle/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/peerless-coffee-coffee-by-a-chef-for-chefs-august-2018/153564/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/peerless-coffee-coffee-by-a-chef-for-chefs-august-2018/153564.png","ImageObject",300,407,{"name":92,"@type":93},"wps_ap_test_251126_0180","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-21","2026-08-28",true,{"@type":102,"interactionType":103,"userInteractionCount":52},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"Who is George Vukasin Jr. and what role does he play at Peerless Coffee?","Question",{"text":112,"@type":113},"George Vukasin Jr., a trained executive chef, leads Peerless Coffee with a food-focused palate and partnerships with top chefs while guiding sourcing and roasting operations.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"How does Peerless support chef-led coffee pairing programs?",{"text":117,"@type":113},"Vukasin works directly with executive chefs to match single-origin espressos and blends with dessert menu items, creating pairing menus that reflect flavor notes and quality.",{"name":119,"@type":110,"acceptedAnswer":120},"What cold brew products does Peerless offer for restaurants and consumers?",{"text":121,"@type":113},"Peerless supplies cold brew nitrogen draft options for on-tap service, and also develops shelf-stable cold brew concentrate in larger bottle formats and a smaller consumer size for supermarkets.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},153564,1787878170,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":52,"category_name":53,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":52,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":19,"language":139,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":67,"update_tm":129,"read_time":29},8796095027276,"https://avatar.qwps.com/avatar/d3BzX2FwX3Rlc3RfMjUxMTI2XzAxODA=","WORLD OF COFFEE 2018 | SHRUBS | DON FRANCISCO COFFEE CASA CUBANA | COLD BREW FOOD SAFETY  \nPeerless Coffee  \nCoffee by a chef, for chefs  \nINSIDE!  \nAugust 2018 » [freshcup.com](freshcup.com)  \nT H E M A G A Z I N E F O R S P E C I A LT Y C O F F E E & T E A P R O F E S S I O N A L S S I N C E 1 9 9 2  \nPAIRINGS  \nGEORGE VUKASIN JR. outside of Peerless Coffee headquarters in Oakland, California. James Beard award-winning chef GARY DANKO (inset) .  \nCoffee by a Chef, for Chefs  \nTrained chef George Vukasin Jr. leads Peerless Coffee with his food-focused palate and partnerships with top chefs.  \nBy Lon LaFlamme  \nAsa graduate of Le Cordon Bleu  \nParis, George Vukasin Jr. was  \nrigorously trained to have an  \nexecutive chef’s palate for quality, consistency, and innovation. As CEO of Peerless Coffee & Tea in Oakland, California, he applies those same hospitality standards to his family’s coffee company.  \nIn addition to leading the roasting team, Vukasin sources top-scoring coffees from  \naround the world. He has hosted culinary students from the Culinary Institute of  \nAmerica in Hyde Park New York and Singapore to spend time at the roastery and become immersed in coffee. Over the years, culinary graduates have become clients of Peerless after opening their own restaurants. CIA graduate and multiple James Beard award winner Gary Danko, owner of the fivestar San Francisco restaurant on Fisherman’s  \nWharf named after him, worked closely with Vukasin to pair coffees on his dessert menu.“Our partnership with Peerless and the Vukasins started many years ago at the Dining Room at the Ritz Carlton. We partnered with Peerless because they were able to elevate our coffee program to thelevel ofour cuisine. When we opened Restaurant Gary Danko, we continued to work with Peerless and have enjoyed a first-class relationship ever since,” Danko says.  \nAs seen in Fresh Cup Magazine’s August 2018 issue  \nPAIRING: George Jr. (left) and chef Gary Danko share a passion for coffee and cooking.  \nLIKE DANKO’S RESTAURANTS, MAJOR BOUTIQUE HOTELS ARE SHIFTING FROM COMMODITY COFFEE TO CRAFT COFFEE TO MEET GUEST EXPECTATIONS.  \nLE CORDON BLEU Paris, graduating class of 1996.  \nLike Danko’s restaurants, major boutique hotels are shifting from commodity coffee to craft coffee to meet guest expectations. Hyatt, Hilton, and Ritz Carlton properties have worked with coffee roasters to add their own private label coffee and open kiosksin hotel lobbies.  \nIn 2019, Peerless will celebrate 95 years of roasting craft coffee for premier individual and chain restaurants and hotels, including resort hotel and golf resorts like Pebble Beach and Pelican Hill Resort. All of Peerless’s Pacific Hospitality Resorts properties, from Napa Valley to Southern California and Hawaii, have added craft coffee to the menu.  \n“Craft coffee is the fastest-growing part of the restaurant industry. When people taste the difference between standard brews versus more distinct terroir-based coffees, chefs and restaurant owners switch from free refills in favor of craft coffee as a profit and customer experience,” Vukasin says.  \nHe blends his tasting skills with his cooking background to match coffees with various food items and create pairing menus for some clients.“Considering we source some of the world’s best and highest scoring beans, it means restaurant owners are spending more for their coffee, but getting this smart investment back via cappuccinos, lattes, hand-poured coffees, which match the quality of their food,” Vukasin says.  \nVukasin also brings specialty coffee to fine dining via dessert pairings. Similar to wine pairings, Vukasin works directly with executive chefs to pair single-origin espressos and blends with dessert menu items.“A number of blends I have created have milk or dark chocolate flavor notes that perfectly compliment any chocolate-based dessert,” Vukasin says.“Distinct citrus and berry flavor notes in many single-origin coffees, like the easily recognizable bl","cbCaib3rzzYEecOv","https://ap.wps.com/l/cbCaib3rzzYEecOv","pdf",13239588,"English","# Pairings\n## Coffee by a Chef, for Chefs\n## Hospitality shift to craft coffee\n## Cold brew nitro and pairing applications","[{\"question\":\"Who is George Vukasin Jr. and what role does he play at Peerless Coffee?\",\"answer\":\"George Vukasin Jr., a trained executive chef, leads Peerless Coffee with a food-focused palate and partnerships with top chefs while guiding sourcing and roasting operations.\"},{\"question\":\"How does Peerless support chef-led coffee pairing programs?\",\"answer\":\"Vukasin works directly with executive chefs to match single-origin espressos and blends with dessert menu items, creating pairing menus that reflect flavor notes and quality.\"},{\"question\":\"What cold brew products does Peerless offer for restaurants and consumers?\",\"answer\":\"Peerless supplies cold brew nitrogen draft options for on-tap service, and also develops shelf-stable cold brew concentrate in larger bottle formats and a smaller consumer size for supermarkets.\"}]","Peerless Coffee：Coffee by a Chef, for Chefs - August 2018 | PDF"]