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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 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 16 consecutive years and named Restaurant of the Year six times in The Sydney Morning Herald Good Food Guide. Quay has also been awarded three stars in the national Australian Gourmet Traveller Restaurant Guide for 16 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.

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 with small producers who cultivate bespoke produce exclusively for Quay and Bennelong.

Peter is regularly invited to attend international festivals and seminar and 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.

Peter has released two previous cookbooks, Quay: Food Inspired by Nature published in 2010 and Organum: nature, texture, intensity, purity in 2014.

ISBN: 9781743793480
ISBN-10: 1743793480
Number Of Pages: 248
Dimensions (cm): 32.0 x 24.0  x 2.6
Weight (kg): 1.28
