Peter Gilmore

As Executive Chef at Quay and, for the past 10 years, Bennelong, Peter Gilmore has helped define the language of modern Australian cuisine. His cooking draws deeply from the country’s extraordinary produce, combining nature-driven inspiration with precision and artistry.

At Bennelong, Peter has crafted a dining experience that matches the grandeur of the Opera House. His menus showcase Australia’s most unique ingredients, from delicate seafood to native botanicals, transforming them into dishes that are innovative, artful and grounded in place.

Image credit - Nikki To

Artist Gemma Leslie captures the theatre of Bennelong in her take on Peter Gilmore’s Marron and Buckwheat Pikelets, a dish inspired by a childhood memory and reimagined with Australia’s finest produce.