Peter Gilmore is an Australian-born chef who has led the kitchen at Sydney’s Quay since 2001. Renowned for his visionary approach, he is widely regarded as a pioneer of the back-to-nature movement, working closely with farmers and producers to champion rare, heirloom ingredients. This philosophy, rooted in nature’s diversity, texture, and flavour, defines his culinary identity. 

At Quay, Peter creates dishes that balance purity and intensity, combining artistic expression with a deep respect for seasonality and sustainability. His work has earned international acclaim and numerous industry accolades, establishing Quay as one of the most influential dining destinations in the region. Beyond the restaurant, Peter has shaped contemporary Australian cuisine through his writing. 

He is the author of three celebrated cookbooks—Quay: Food Inspired by Nature (2010), Organum: Nature, Texture, Intensity, Purity (2014), and From the Earth (2018)—which articulate his creative philosophy and enduring connection to the natural world. Peter Gilmore’s cuisine continues to evolve, guided by innovation, integrity, and a profound respect for the land and those who cultivate it.