About Bon Appétit Groupsm

Peter Kreuziger

Peter W. Kreuziger

Peter W. Kreuziger was born in Vienna, Austria and received his early training in the industry there. He completed his apprenticeship and earned his hotel school diploma at the Park Hotel Mirabell (Sound of Music Hotel) and the Hotel School of Schloss Klessheim in Salzburg, Austria. At the age of 20 he came to the United States where he graduated from Cornell University’s School of Hotel Administration. After graduation, Peter opened and managed hotels and restaurants from Bermuda to San Francisco, starting his own company in 1976.

He is president of the Bon Appétit GroupSM which operates restaurants and state park concessions in Florida. Mr. Kreuziger taught classes at Cornell’s Society of Hotelmen and was an Associate Professor at Schiller International University. He is also a member of the American Committee on Foreign Relations. In 2005, he graduated from the Citizen’s Academy of the Federal Bureau of Investigation (FBI) and he is a civilian Ambassador to the FBI.

Mr. Kreuziger is also deeply involved with the community, as he is a founding member of the Dunedin Merchant’s Association. He is also the founding president of the United States Special Operations Command (USSOCOM) Memorial Foundation. Its mission was to build a million dollar memorial at MacDill AFB in Tampa, Florida, to honor those quiet professionals who have paid the price of Special Operations Services with their lives during time of war and peace.

Karl Riedl

Chef Karl

Karl Heinz Riedl, (“Chef Karl”), is the co-owner of Advantus, Bon Appétit Restaurant, in Dunedin, FL, Cafe Alfresco Dunedin, Caladesi State Park Concessions and Honeymoon Island State Park Concessions. He is also the corporate Chef for Advantus.

Born in Germany, he began his career at the Hotel Restaurant Melber, followed by the Four Seasons in Munich and the Hotel Kempinski in Berlin. Chef Karl has held positions at the Bermuda Carlton Beach Hotel, and Royal Orleans Hotel in New Orleans. He served as executive chef of the Le Pavillon Hotel and the International Hotel in New Orleans as well as Executive Chef at Innsbrook Resort and Country Club. A member of the Florida Restaurant Association, Chef Karl is also the recipient of the New Orleans Culinary Gold Medal in their Salon de Culinaire. Along with his many accomplishments, Chef Karl is also president and executive chef of “Creative Cuisine,” a food service consulting company.