Peter Gilmore is the Executive Chef at two of Australia’s most renowned restaurants, Bennelong at the Sydney Opera House and Quay in The Rocks, Sydney. Born and raised in Sydney, Peter began his culinary career at 16, later honing his skills overseas and in country New South Wales.

Peter has helmed Quay since 2001, earning it Three Chefs Hats for 18 consecutive years and multiple accolades, including Restaurant of the Year six times. Quay was also named Best Restaurant in Australasia for three years and featured on the World’s 50 Best list for five years. In 2015, Peter and Fink reopened Bennelong to critical acclaim, winning ‘Best New Restaurant’ at major Australian awards.

Peter’s cuisine, inspired by nature, focuses on seasonal and heirloom ingredients, often sourced from small-scale producers. He is a passionate gardener and was one of the first chefs in Australia to embrace heirloom vegetables. His collaborations with Australian farmers and fishermen are central to his work.

Peter has published three cookbooks: Quay: Food Inspired by Nature (2010), Organum (2014), and From The Earth (2018). Widely respected globally, he is an ambassador for Tourism Australia and regularly appears as a guest chef and judge on Australian MasterChef, famously creating the Snow Egg for the second season’s finale. He also features on various cooking shows, including The Restaurant Australia Documentary on Netflix.