Peter Gilmore is the Executive Chef at two of Australia’s most exciting and dynamic restaurants; Bennelong at the Sydney Opera House and Quay Restaurant across the harbour in The Rocks.
Peter is a 50-year-old Australian, born and bred in Sydney. He was inspired to cook at a young age and started his apprenticeship at 16, then spent his twenties working in kitchens overseas and in country New South Wales, developing his own style.
Peter is now one of the most awarded chefs in Australia taking the helm of the kitchen at Quay in 2001. Quay has been awarded Three Chefs Hats for an unprecedented 17 consecutive years and named Restaurant of the Year six times in The Sydney Morning Herald Good Food Guide. This year, Peter was named Chef of the Year after Quay’s major reinvention which saw him create an entirely new menu. This also resulted in Quay awarded Restaurant of the Year at Australian Gourmet Traveller Restaurant Guide where the restaurant has held three stars for 17 years. Quay was listed for five years on the World’s 50 Best Restaurant list and held the title of Best Restaurant in Australasia for three of those years.
Peter, along with the Fink Group, reopened Bennelong restaurant in the Sydney Opera House in July 2015 to critical acclaim taking out the title for ‘Best New Restaurant’ at all three major Australian Restaurant Awards.
Across both restaurants, Peter describes his cuisine as food inspired by nature and as a passionate gardener himself, he was one of the first chefs in Australia to embrace heirloom varieties of vegetables and continues to work in partnership with small and artesian producers who cultivate bespoke produce exclusively for both Quay and Bennelong. Peter collaborates with a range of producers across Australia, from the fishermen who hand dive and line catch the seafood he serves to the farmers who rear rare breed animals with superior flavour and texture for the table. Peter’s appreciation of nature’s diversity and his endless experimentation in the kitchen and garden are the driving forces in his cooking.
Peter has released two cookbooks, Quay: Food Inspired by Nature published in 2010 and Organum: nature, texture, intensity, purity in 2014. He released his third book, From the Earth, World’s Great, Rare and Almost Forgotten Vegetables in October 2019.
Peter and his cuisine are held in the highest regard within Australia and around the world. Peter is regularly invited to attend international festivals and seminars. He is proud to be an ambassador for Tourism Australia working in pivotal roles for the Restaurant Australia campaign.
Peter has been a regular guest chef and judge on Australian MasterChef most famously creating the Snow Egg which set the final challenge in the second season; to date one of the most highly watched shows in Australian television history. Peter is a regular guest on various cooking shows including The Restaurant Australia Documentary currently showing on Netflix.