[3] In 1980, Peel moved to Alice Waters' Chez Panisse to make pastries, then assumed the role of chef de cuisine at the original Spago[4] in 1981.

[5] "The storied restaurant, with its distinctly American approach using top-quality farmers' market ingredients, helped set the tone for Los Angeles dining in the 1990s," wrote Betty Hallock.

[5] To provide the breads they needed, Peel and Silverton also co-founded La Brea Bakery, which opened five months before Campanile restaurant launched.

[5] The Los Angeles Times said, “For more than 20 years, Campanile has played an important role in shaping the cuisine of Southern California and beyond, not just through its menu but also through the many graduates of its kitchen.”[8] Several of his mentees went on to create restaurants of their own.

[citation needed] Peel's most recent venture was Prawn Coastal, a casual broth-based seafood concept located in Grand Central Market in Los Angeles.

They have also brought him carpal tunnel syndrome in both wrists and thoracic outlet syndrome in his shoulders, resulting from repetitive stirring, fine knife movements and heavy lifting.”[16] While at Spago, Peel helped to organize the first three Food & Wine Festival fundraisers for St Vincent's Meals on Wheels and continued to be a consistent supporter of St. Vincent's efforts.

[19] Peel's community involvement also included active fundraising for culinary scholarships,[20] for schools in Los Angeles and for political campaigns.

[26][27] Peel died at the age of 66 on June 20, 2021, in Los Angeles, nine days after having been diagnosed with an aggressive form of germ cell cancer.