Celebrity chef & keynote speaker
Peter Gilmore is the award-winning chef of Quay restaurant and a keynote speaker who delivers lively and informative presentations about his passion for cooking and his career experiences. Peter also provides exceptional cooking demonstrations, imparting valuable advice on ingredients, recipe preparation and food presentation.
Peter has been the Executive Chef of Quay restaurant in Sydney since August 2001. Since then, Peter's creative and original style has seen Quay receive nine consecutive Three Chefs Hat awards and take out Restaurant of the Year four times in The Sydney Morning Herald Good Food Guide.
In 2010, Quay made culinary history when it when it was awarded Restaurant of the Year in both the Australian Gourmet Traveller Restaurant Guide and The Sydney Morning Herald Good Food Guide for the second year in a row. No other restaurant in Australia has ever received both awards in the same year, and Quay has received these accolades two years in a row. Quay was also ranked 26th in the S Pellegrino World's 50 Best Restaurants and named Best Restaurant in Australasia.
Peter Gilmore went overseas at 19 and worked in Country House Hotels in the UK and Premium Hotels in London. Returning to Sydney in 1990, he spent the next decade working in smaller establishments around Sydney and in the Blue Mountains. Critical recognition came in 2000 when Peter was Head Chef at De Beers Restaurant at Whale Beach and Terry Durack, restaurant 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".
Simon Thomsen, editor of The Good Food Guide wrote after Quay received the Restaurant of the Year Award for the third time, "Peter Gilmore delivers exciting, enticing, sensual and cutting-edge Australian cooking in a landmark setting that makes Quay worthy of the title of Australia's Best Restaurant."
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.
In October 2010, Peter Gilmore released his first much anticipated cookbook Quay: food inspired by Nature. Australian Gourmet Traveller features editor, Pat Nourse, described it as "quite possibly the most sumptuous cookbook to have come from an Australian restaurant".
In the 2011 Sydney Morning Herald Good Food Guide, Terry Durack wrote of Quay, "This is a restaurant that just keeps getting better and better. And better."
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.