Peter Gilmore Biography
Peter Gilmore is a chef from Australia who is currently executive chef at the Sydney Opera House’s Quay restaurant, which has been named one of the World’s 50 Best Restaurants since 2009.
How old is Peter Gilmore? – Age
He is 55 years old as of 18 May 2023. He was born in 1968 in Sydney, Australia.
Peter Gilmore Wife
He is married to Kath Gilmore, with whom he has two sons.
Peter Gilmore Net Worth
He has an estimated net worth of $2 Million.
Peter Gilmore Masterchef Australia
Gilmore has previously appeared on Masterchef Australia, where his unique dish, the “Snow Egg,” was dubbed one of the most difficult Masterchef challenges. MasterChef Australia is a cooking reality show based in Australia on the British show. Endemol Shine Australia produces the show, which airs on Network 10 and features judges Gary Mehigan, George Calombaris, and Matt Preston. Celebrity MasterChef Australia, Junior MasterChef Australia, MasterChef Australia All-Stars, MasterChef Australia: The Professionals, and the upcoming Dessert Masters, which features professional pastry chefs, are all spin-offs of the show. In 2019, the judges were replaced.
Peter Gilmore Restaurant
Since taking over the cooking at Quay, the restaurant has been recognized in the World’s 50 Best Restaurants for five years and was recently ranked 58th in the World’s 100 Best Restaurants. Quay has received Three Chefs Hats for 14 years in a row and has been crowned Restaurant of the Year five times in The Sydney Morning Herald Good Food Guide. It has three stars and has three times been named Restaurant of the Year in the Australian Gourmet Traveller Restaurant Guide.
The Fink Group was awarded the coveted 10-year tender for the renowned Bennelong Restaurant at the Sydney Opera House in November 2014. Under Gilmore’s direction, the new restaurant opened on July 1, 2015, with a tri-level concept that highlights the flavor, diversity, and quality of Australian produce.
Peter Gilmore Career
He was inspired to cook at an early age and began his apprenticeship at the age of 16, then spent his twenties working in kitchens throughout the world and in country New South Wales, establishing his own style. When Peter was the Head Chef at De Beers Restaurant in Whale Beach in 2000, food critic Terry Durack said in The Sydney Morning Herald, “De Beers houses a young chef with a real talent for sending out beautifully structured food with innate simplicity.”
Chef Gilmore describes his cuisine as “food inspired by nature” in both of his restaurants, and as a passionate gardener himself, he was one of the first chefs in Australia to embrace heirloom varieties of vegetables, and he continues to collaborate with small and artisan producers who cultivate bespoke produce exclusively for both Quay and Bennelong. Chef Gilmore works with a diverse range of suppliers around New South Wales and Australia, from fisherman who hand dive and line catch the seafood he serves to farmers that raise rare breed animals with exceptional flavor and texture for the table.