Place of employment
Peter commenced his apprenticeship in 1997 at Villa Deste restaurant in Perth, a gold plate winning restaurant. This experience ignited his love for the Garde Manger section, the next move to Perugino restaurant, learning what it took to run a kitchen and design menus.
Relocating to Queensland around 2003 working in and around Townsville, Mission Beach and Cairns, Peter landed a position at the Cairns International Hotel, where he learned about the ins and outs of a high volume 5 star hotel.
In 2011 Peter made the move to Melbourne working at the Marriner Theatres running Garde Manger section which oversaw the production of hot/cold canapés, plated and buffet functions for up to 700 people.
An opportunity at The Athenaeum Club as Sous Chef, gave Peter the responsibility of overlooking the running of 4 separate dining areas.
In 2017 Peter became the Executive Sous Chef at The Australian Club.
Over the course of my career I have had the honour of cooking for royalty, politicians and musicians.
Currently a member of the Australian Culinary Federation and the Australian Institute of Technical chefs