Peter Gilmore’s rise and rise should serve as an inspiration. It is in his present digs at Quay that he has carved his own name for himself.
Peter Gilmore’s rise and rise should serve as an inspiration. It is well documented that he was inspired to cook by his mother (who took him along to a gas cooking class at the tender age of four) yet the formative years for a chef usually fall during, and just after, their apprenticeship, and are generally the years spent carefully studying and mastering the skills of others. While Gilmore has worked at his share of interesting restaurants, both here and abroad, his resume isn’t loaded with stellar establishments – in fact it is in his present digs at Quay that he has carved his own name for himself.
Gilmore is clearly a man with a mission. A born and bred Sydney boy, he began his apprenticeship at 16, only to run to the UK as soon as the TAFE component was completed. He worked in country house hotels and in London itself, before heading back to Australia where he did stints in the country (Avonleigh Country House in the Blue Mountains), city (Pond with Guillame Brahimi in Potts Point), and beach (de beers at Whale Beach). Following in the footsteps of culinary greats, including Bilson and Brahimi, he eventually the reins at Quay. Crowned the Good Food Guide’s Restaurant of the Year in 2003, just a year after walking into the kitchens – his restaurant has now held the prestigious three-hats for four years running.
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