Peter Gilmore's Profile

Chef Peter Gilmore
Peter Gilmore is a 44 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. Critical recognition came in 2000 when he was Head Chef at De Beers Restaurant at Whale Beach. Terry Durack, food reviewer for The Sydney Morning Herald, wrote "De Beers houses a young chef with a real talent for sending out beautifully structured food with innate simplicity". Peter's next step was as head chef at Quay, and since 2001, his creative and original cuisine has seen the restaurant receive an unprecedented number of Australian and international awards, and establish itself at the forefront of Australia's food scene. Quay has been awarded Three Chefs Hats for ten consecutive years and named Restaurant of the Year four times in The Sydney Morning Herald Good Food Guide. It has three stars and has been awarded Restaurant of the Year twice in the Australian Gourmet Traveller Restaurant Guide. Quay is also the only Australian restaurant to currently appear on the fabled San Pellegrino World's 50 Best Restaurants. In 2012, Quay was named Best Restaurant in Australasia on the World's 50 Best for the third year in a row and ranked 29th. At The Sydney Morning Herald Good Food Guide 2012 Awards, Peter Gilmore was named "Chef of the Year", a celebration of his ten years at Quay. Gilmore released his first cookbook in 2010, titled Quay: Food Inspired by Nature, which captures Peter's nature-based philosophy and the organic presentation of his cuisine at Quay. Peter describes his cuisine as "food inspired by nature". A passionate gardener, Peter was one of the first chefs in Australia to truly embrace the vegetable garden and its diversity. Sourcing rare plants and heirloom vegetable seeds, he forges unique relationships with small farmers to grow bespoke produce exclusively for Quay. He collaborates with fisherman who hand dive and line catch seafood in Australian waters, and farmers who rear rare breed animals with superior flavour and texture for the table. Peter plans his menus from the ground up a season ahead, a way of working which has strengthened his appreciation of the seasons and the natural world. Gilmore continues to refine his food, bringing new and exciting dining experiences to the table, with picture perfect dishes that celebrate nature's beauty. He is a chef in his prime, whose combination of extraordinary talent and humility has won him not just the highest accolades in the food world, but also the respect of his peers and admirers all over the world. Follow this link to Quay: Click here