03/21/2025
Peter Mueller, born in Germany and later residing in Switzerland, worked as a chef at a 5-star seafood restaurant before eventually finding his forever home in Vancouver, BC. He arrived in Vancouver in 1973 with his car, which he had shipped overseas. As he explored the city, he was captivated by its beauty. Peter initially worked as a chef at The Cannery before realizing his dream of owning his own restaurant in White Rock.
Peter’s wife, Claudia, reminded him of his goal to own and operate a restaurant by the time he turned 30. Encouraged by her faith in their shared dream, Peter set out to find the perfect location. After purchasing their new space, they brainstormed potential names, considering “Peter,” “Claudia,” and “Walk Right In” before settling on Moby Dick’s. Claudia had recently read the novel and suggested the name. Peter was immediately sold on it, recognizing it as catchy and well-known. On April 1, 1975, Moby Dick’s officially opened its doors.
Surprisingly, in its first week, Moby Dick’s did not serve fish and chips. Many customers entered expecting the classic dish, only to leave upon realizing it wasn’t on the menu. Peter’s four-year-old son, Greg, even took it upon himself to warn incoming customers that fish and chips weren’t available. After a week of losing business, Peter decided to add the dish and sourced fresh cod from Blaine, just across the U.S. border. For the first ten years, he personally drove to Blaine every other day to ensure a steady supply of fresh, boneless cod until his supplier began delivering directly.
In the early days, Peter and Claudia hand-peeled and cut all the potatoes themselves. Once the restaurant closed and their children were asleep, they stayed up preparing fries for the next day. Eventually, Peter invested in a large potato cutter and peeler to streamline the process.
While preparing the fish for the menu, Peter recalled advice from a trusted friend—make something unique about the restaurant’s offerings.And so, Moby Dick’s signature “extra piece of fish” tradition was born. To this day, customers are often surprised by the unexpected bonus, sometimes assuming they received the wrong order. In the past, when questioned about the extra piece, Peter and Claudia playfully responded, “We just don’t know how to count.” Ironically, even today, staff members repeat this phrase without realizing its origins.
In the beginning, Peter and Claudia ran the restaurant themselves while raising their young children. They lived above the restaurant for five years before purchasing a home nearby in 1980, where Peter still resides. Their youngest child at the time, Monica, spent her early years in a playpen placed on one of the restaurant tables while they worked. In fact, some customers began asking to place their own children in the playpen while dining. This early family-friendly atmosphere became a defining characteristic of Moby Dick’s. One of Peter’s fondest memories is of his son, Karl, riding his tricycle inside the restaurant, once crashing it into a table full of food and customers. His tricycle antics even made it into a newspaper article about the restaurant.
During the busy summer months, Peter and Claudia hired their first employee, Perry. As business grew, so did their team, with three waitresses working during peak seasons. To attract more customers, Peter sometimes instructed the waitresses to stand outside, making the restaurant appear bustling—though, before long, such tactics were unnecessary as Moby Dick’s quickly gained popularity. On some days, the restaurant would even sell out of fish.
Peter and Claudia dedicated countless hours to their restaurant, both during and outside of business hours. Claudia, who thrived on customer interactions, became the friendly face of the establishment, remembering many customers by name. Her warmth and hospitality played a significant role in Moby Dick’s reputation as a welcoming, family-oriented eatery.
In 1999, after Claudia’s passing, Peter decided to sell the restaurant to Ralph Oswald. Running Moby Dick’s had always been a partnership, and Peter no longer wanted to continue without her. When asked if any of their children wished to take over, he responded, “No, because they saw how much work it was.” Despite the hard work, Peter cherished every moment in the kitchen, saying he “enjoyed every day” he spent there.
Together, Peter and Claudia took a big leap of faith by taking multiple mortgages out to acquire the property. This risky opportunity turned into a legacy of great food, a welcoming atmosphere, and an unforgettable restaurant experience. For 50 years, Moby Dick’s has remained famous for its fish and chips—and continues to delight customers to this day.
