Chef Profile

PETER GILMORE

Peter Gilmore has been the Executive Chef of Quay Restaurant since August 2001. Peter is a 40 year old Australian, born and bred in Sydney. Since starting at Quay Peter’s creative and original style has seen Quay receive six consecutive 3 Chefs Hat awards from the Sydney Morning Herald’s Good Food Guide and has been named Restaurant of the Year in 2003 and 2005. Quay recently was awarded Australian Gourmet Traveller 'Restaurant of the Year'.

Peter was inspired to cook at a young age and started his apprenticeship at 16. At 19 Peter left Sydney to gain overseas experience working in Country House Hotels in the UK and premium Hotels in London. Three years overseas experience enriched Peter’s early career. Returning to Sydney Peter spent the subsequent years working in smaller establishments around Sydney and in the Blue Mountains developing his own style. Critical recognition came when Peter was the Head Chef at De Beers Restaurant Whale Beach in 2000 when Terry Durack food 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”.

Peter’s food philosophy is based in the exploration of the texture of food and harmony of flavour. Peter works closely with farmers and food producers to source exceptional ingredients. The food that is created is a celebration of nature’s beauty and diversity.

Matthew Evans, editor of the Good Food Guide wrote in 2005 after Quay received the Restaurant of the Year Award for the second time “Since he hit the stoves three years ago at Quay, perched atop the Overseas Passenger Terminal in West Circular Quay, the strikingly modest Peter Gilmore has redefined Sydney style”. “Quay is also a reminder of just how blessed this city is. The natural beauty is a given – but Peter Gilmore’s brain and palate make the sum of its parts so much greater”.

Peter continues to refine his food bringing new and exciting dining experiences to the table. The introduction of a Signature Menu consisting of eight small exquisite courses showcases Peter’s classic dishes as well as his newest creations.