Quay and Bennelong restaurants (Sidney, Australia)

Peter Gilmore is the Executive Chef at two of Australia’s most interesting restaurants: Bennelong at the Sydney Opera House and Quay Restaurant across the harbour at Circular Quay.

Peter is a 47 year old Australian, born and bred in Sydney. He was inspired to cook at a young age and started his apprenticeship at 16, then spent his twenties working in kitchens around the country, developing his own style. Critical recognition came in 2000 when Peter was the Head Chef at De Beers Restaurant at Whale Beach. Peter’s next step was as head chef at Quay.

Across both of his restaurants, Chef Gilmore describes his cuisine as food inspired by nature and as a passionate gardener himself, he was one of the first chefs in Australia to embrace heirloom varieties of vegetables, and continues to work in partnership with small and artisan producers who cultivate bespoke produce exclusively for both Quay and Bennelong.  Chef Gilmore is one of the most awarded chefs in Australia. Since taking the helm in the kitchen at Quay, the restaurant was listed for five years in the World’s 50 Best Restaurants and most recently in 2016 was placed at 98th in the World’s 100 Best Restaurants. Quay has been awarded Three Chefs Hats for 14 consecutive years and named Restaurant of the Year five times in The Sydney Morning Herald Good Food Guide. It has three stars and has been awarded Restaurant of the Year three times in the Australian Gourmet Traveller Restaurant Guide.