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This Sydney chef has been in the industry for 15 years, has won a string of awards and is passionate about using quality ingredients to prepare simple, fresh food.
Peter Van Es is no stranger to steak. As executive chef of Charr restaurant in the Amora Hotel Jamison where steak is a specialty, he certainly knows how to handle meat. However according to Van Es, it’s not so much the cooking that makes a steak great (although that certainly plays its part), but rather it’s all about the quality of the produce. “I love simple, fresh food, well cooked with amazing flavour,” he says. “My cooking is for those who believe the quality of a dish comes from accumulating only the best and freshest ingredients.” This same philosophy plays out in the hotel where Van Es is prepares all the restaurant, bar, banqueting, wedding and room service menus and oversees the large team of staff responsible for executing them.
Van Es creates contemporary Australian cuisine using techniques he has refined under the tutelage of masters like Michel Roux. He worked with Roux at the Michelin-starred Waterside Inn in the UK after winning a scholarship, starting out as commis chef before being promoted to chef de partie. He has also worked as head chef at Ecco Mosman and executive sous chef at the Sydney Hilton, winning a string of awards for his craft. On top of this he also boasts a passion for surfing and football and is no stranger to charitable undertakings. At the recent Oxfam Taste for Change dinner he designed a main course of beef cheek papillote with scallop, spinach, speck and foie gras sauce.... Read more.