Peter Serra
Early Life
Peter Serra was born on May 14, 1891, in Turin (Torino), Italy. He immigrated to the United States in the early twentieth century and became part of the Italian immigrant workforce in the New York metropolitan area.
By the time of his World War I draft registration in 1917, he was living in New York City and working at the American Yacht Club in Rye, New York, establishing his connection to the Rye community during the war years. His occupation placed him within the service and hospitality sector, a common pathway for many immigrants of his generation.
World War I Service
Serra entered military service on June 24, 1918, when he was inducted in Westchester County, New York, into the United States Army. He was assigned to Battery B of the 80th Coast Artillery Corps, a unit responsible for coastal defense and heavy artillery operations.
Coast Artillery units during World War I were tasked with manning coastal fortifications, operating heavy guns, and, in some cases, adapting to anti-aircraft roles as aerial warfare developed. These units also provided artillery support and defense for key ports and strategic locations.
Serra served overseas from August 22, 1918, to June 20, 1919, placing him in France during the final months of the war and the occupation period following the Armistice. He served in the rank of Private and sustained no wounds or injuries in action.
He was honorably discharged on June 27, 1919.
Life After Service
Following his military service, Serra continued his career in the hospitality industry, eventually becoming a professional chef. He gained recognition in both the United States and Canada, serving for nine years as a chef at the Manoir Richelieu in Murray Bay, Quebec.
His career reflects the advancement of immigrant workers into skilled and respected positions within the hospitality field.
Peter Serra died on November 3, 1939, in New York, reportedly from heart failure.
At the time of his death, surviving family members are not clearly identified in available records.