Peter Gilmore

Peter Gilmore is one of Australia’s most respected and influential chefs, serving as Executive Chef of Quay and Bennelong, two of the country’s most celebrated restaurants. Born and raised in Sydney, Peter discovered his passion for cooking at a young age and began his apprenticeship at just 16. He spent his twenties refining his craft in kitchens overseas and throughout regional New South Wales, experiences that helped shape his distinctive, nature-driven approach to cuisine.

In 2001, Peter took the helm at Quay, where he has led the restaurant to unprecedented and sustained acclaim. Quay has been awarded Three Chefs Hats for 22 consecutive years and named Restaurant of the Year six times in The Sydney Morning Herald Good Food Guide. It has also held three stars in the Australian Gourmet Traveller Restaurant Guide for 16 years and was listed for five years on The World’s 50 Best Restaurants, earning the title of Best Restaurant in Australasia three times.

In July 2015, Peter partnered with Justin Hemmes’ Merivale (Fink Group) to reopen Bennelong at the Sydney Opera House. The restaurant was met with critical acclaim and awarded Best New Restaurant at all three major Australian restaurant awards.

Peter describes his cuisine as food inspired by nature. A passionate gardener, he was among the first chefs in Australia to champion heirloom vegetables and continues to collaborate closely with small-scale producers who grow and rear ingredients exclusively for Quay and Bennelong. His partnerships span the country, from fishermen who hand-dive and line-catch seafood to farmers raising rare-breed animals prized for flavour and texture. Peter’s deep respect for natural diversity, combined with ongoing experimentation in both kitchen and garden, underpins his culinary philosophy.

He is the author of three acclaimed cookbooks: Quay: Food Inspired by Nature (2010), Organum: Nature, Texture, Intensity, Purity (2014), and From the Earth: World’s Great, Rare and Almost Forgotten Vegetables (2018).

Highly regarded both in Australia and internationally, Peter is a frequent guest at global food festivals and industry seminars. He is a proud ambassador for Tourism Australia and has played a pivotal role in the Restaurant Australia campaign. Peter is also widely known for his appearances as a guest chef and judge on MasterChef Australia, most notably for creating the iconic Snow Egg dessert, and has featured on numerous food programs, including the Restaurant Australia documentary series on Netflix.