Peter Gilmore is the Executive Chef at two of Australia’s most exciting dining experiences; Bennelong at the Sydney Opera House and Quay Restaurant across the harbour at Circular Quay.
Peter is a 49 year old Australian, born and bred in Sydney. He was inspired to cook at a young age and started his apprenticeship at 16, then spent his twenties working in kitchens overseas and in country New South Wales, developing his own style. Critical recognition came in 2000 when Peter was the Head Chef at De Beers Restaurant at Whale Beach and Terry Durack, food reviewer for The Sydney Morning Herald, wrote “De Beers houses a young chef with a real talent for sending out beautifully structured food with innate simplicity”. Peter’s next step was as head chef at Quay, and he has never looked back.
Peter is now one of the most awarded chefs in Australia. Since taking the helm in the kitchen at Quay, has been awarded Three Chefs Hats for 16 consecutive years and named Restaurant of the Year six times in The Sydney Morning Herald Good Food Guide. It has three stars and has been awarded Restaurant of the Year three times in the Australian Gourmet Traveller Restaurant Guide. Quay was listed for five years on the World’s 50 Best Restaurants and now sits proudly at 96 in its ninth year. Quay held the title of Best Restaurant in Australasia for three of those years.
Bennelong opened in July 2015 to critical acclaim taking out the title for ‘Best New Restaurant’ at all three major Australian Restaurant Awards. It currently sits at Two Chef Hats in The Sydney Morning Herald Good Food Guide.
Across both of his restaurants, Peter describes his cuisine as food inspired by nature and as a passionate gardener himself, he was one of the first chefs in Australia to embrace heirloom varieties of vegetables, and continues to work in partnership with small and artesian producers who cultivate bespoke produce exclusively for both Quay and Bennelong. Peter collaborates with a range of producers across New South Wales and also Australia, from the fishermen who hand dive and line catch the seafood he serves to the farmers who rear rare breed animals with superior flavour and texture for the table. Peter’s appreciation of nature’s diversity and his endless experimentation in his own garden are the driving forces in his cooking.
Peter has released two cookbooks, Quay: Food Inspired by Nature published in 2010 and Organum: nature, texture, intensity, purity in 2014. His third cookbook is due out in October 2018.
Peter regards himself as immensely lucky to be a chef in Australia today, with access to extraordinary produce and with the freedom to explore new ideas and draw on a culture which embraces so many people and parts of the world. He is proud to be an ambassador for Tourism Australia.
Hailing from Southampton, UK, Robin first began working in kitchens washing dishes at a local pub part time. After leaving school Robin began a culinary career that took in some of London’s most respected restaurants including Pied a Terre, Bibendum and The Glasshouse.
Since migrating to Australia in 2000, Robin has established himself as one of the Australia’s most exciting chefs. Robin opened his first restaurant, Interlude, in Melbourne in 2004. It quickly became one of the foodie capitals top dining destinations, earning “Two Hats” in The Age Good Food Guide consecutively in 2007 and 2008.
Robin was awarded The Age Young Chef of the Year in 2004 and Best New Talent in 2005, by Australian Gourmet Traveller.
After Interludes closure in 2010 Robin took over the head chef post at The Deanery in Melbourne, earning them a “One Hat” award within 6 months.
Robin then decided to make a sea change with his wife Kate, and together they opened their gourmet bakery and cafe in the seaside town of Apollo Bay, on Victoria’s Great Ocean Road.
In September 2013 Robin made the move to Dunkeld and the role of Executive Chef at the Royal Mail Hotel, earning further “2 Hat” ratings for the Dining Room for 3 consecutive years from 2015 – 2017.
Robin’s passion for hyper local dining has seen the Royal Mail Kitchen Garden increase in size to 1.2 hectares and to now be known as the most productive kitchen garden in Australia. With an aim to be as sustainable as possible, Robin has also been integral in bring to life projects including the production of house grown beef and lamb into the Royal Mail’s dining experience.
October 2017 saw the next chapter of Robin’s career being written, with the opening of the Royal Mail’s new restaurant – named ‘Wickens at the Royal Mail Hotel’. Robin worked closely with the design team on the stunning showcase kitchen and dining room, described as ‘world class’ and ‘best in Australia’ by leading food media. Robin also oversees the re-developed Royal Mail Hotel’s casual diner, Parker Street Project.
Raised on the far north coast of NSW in Lismore, Byron and Bangalow, Monty Koludrovic grew-up influenced by his Russian Nona, her abundant feasts and traditional sweets. A lifelong interest in food and subsequent travels to Europe and the UK to support this enthusiasm have polished his techniques, with stints at establishments including La Trompette, in Chiswick (1 star) and The Grill Room at the Dorchester Hotel in London.
In Australia he’s been seen in the kitchens of The Boathouse at Blackwattle Bay (2 Hats), as head chef at world renowned Becasse (2 Hats) with Justin North and re-working the menu at the Byron Bay Beach Hotel with John Van Haandel.
At Icebergs Dining Room & Bar we were excited to welcome Koludrovic to the team early in 2014 and to see his passion in action as head chef for 2 years before he moved into a group executive role.
Monty now works closely with Terzini & wine director James Hird across a number of exciting venues including Da’Orazio Pizza & Porchetta (1 Hat), The Dolphin Hotel, Surry Hills (1 Hat) and the newly opened Bondi Beach Public Bar in Bondi
Murali Rangachari is a certified chef and a passionate cook for the past 25 years gaining experience in many kitchens around the world. He is currently responsible for the professionalism and innovative cuisine at one of Australia’s top legal firms.
His dishes reflect the passion for traditional Indian cuisine, cooked with modern interpretation and techniques, greatly influenced by Australian multiculturalism. He has worked his way through the ranks of many fine dining establishments around the world learning the intricacies of his craft and developed a healthy respect for fresh, local produce.
“Good food shouldn’t be boring and repetitive” Murali implores, “It should have a twist – it’s important to be contemporary at the same time”. It’s a mantra he has always repeated to his guest – it’s ok to change the recipes.
Outside of work Murali and his family trawl through local produce markets searching for that elusive
ingredient that can be turned into exciting new dishes and along the way they enjoy experiencing local Canberra and regional wineries – trying the many varieties of grape products along with the wonderful cuisine.