Peter Gilmore is an executive Chef at two of Australia’s most exciting and dynamic restaurants: Bennelong at the Sydney Opera House and Quay restaurant across the harbor in The Rocks. He was born 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 country New South Wales, developing his own style.
A passionate gardener
He was one of the first chefs in Australia to embrace heirloom varieties of vegetables and continues to work in partnership with small producers who cultivate produce exclusively for both Quay and Bennelong. Peter Gilmore 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 flavor 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.
Restaurant Quay – organic space reflective of nature-inspired cuisine
The interplay of textures and color brings life and a vibrance that embraces the restaurant’s place in the dress circle of Sydney Harbour. An ode to the Australian landscape, from the vast ocean floor to the cracked bark of a paperbark tree, every detail from the ground up has been thoughtfully considered.
Peter has released three cookbooks, Quay: Food Inspired by Nature published in 2010, Organum: nature, texture, intensity, purity in 2014, and From The Earth: World’s Great, Rare and Almost Forgotten Vegetables in October 2018.