Peter Gilmore, Executive Chef at two of Australia’s most exciting dining experiences – Bennelong at the Sydney Opera House and Quay Restaurant across the harbour at Circular Quay – 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 2015 was placed at 58th in the World’s 100 Best Restaurants. Locally, 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.
Peter Gilmore regards himself as immensely lucky to be a chef in Australia today, with access to extraordinary produce and the freedom to explore new ideas and draw on a culture, which embraces so many people and parts of the world.
As one of the elite chefs selected to speak at the upcoming #50BestTalks event in Sydney, we took the opportunity to talk with Peter about his best moments…
Peter: Only get into the business if you are passionate about cooking and hospitality – there are many hours and long days ahead of you so you really need to love it.
Peter: An open mind.
Peter: A customer with an open mind!
Peter: A private dinner cooked by Michelle Bras at his home about five years ago.
Peter: The moment when a new dish comes together and you know all the elements work. It’s always a very satisfying moment in the kitchen.