Food Wine Sleep

Since starting at Quay in 2001, Peter’s creative and original cuisine has seen the restaurant receive eight consecutive 3 Chefs Hat awards and take out Restaurant of the Year an unprecedented four times in The Sydney Morning Herald Good Food Guide.

This year, Quay rewrote award history when it was named Restaurant of the Year in both Australian Gourmet Traveller and The Sydney Morning Herald Good Food Guide for the second year in a row. Peter’s culinary talents have also attracted international attention; in 2009, Quay made the internationally acclaimed S Pellegrino World’s 50 best Restaurant list.

Peter describes his food as “nature-based cuisine” and his philosophy is steeped in the exploration of the texture of food and harmony of flavour. A passionate gardener himself, Peter works closely with farmers and food producers to source exceptional ingredients to create food that is a celebration of nature’s beauty and diversity. Peter continues to refine his food, bringing new and exciting dining experiences to the table. He is a chef in his prime, whose combination of extraordinary talent and rare humility has won him not just the highest accolades in the food world, but the respect and admiration of his peers.