Head chef Peter Doyle is regarded as one of the founding fathers of modern Australian cuisine and has kept est. at the forefront of the Australian dining scene for over a decade.
“Peter Doyle not only cooks with his fingertips and hands but with all his senses – smell, taste – it’s as if he was an artist with a sensitive palate,” says Australia’s culinary high priestess, Margaret Fulton.
Peter has earned many accolades throughout his 30 year career including placement in the American Express Restaurant Awards Hall of Fame three years running and the 2011 Sydney Morning Herald Good Food Guide Award for Professional Excellence for training, inspiring and nurturing staff.
Food writers, other chefs and, of course, diners all agree that Peter has a unique way with food. In fact, Peter is referred to as a ‘homegrown legend’ and ‘an inspiration to the industry’. His trademark is contemporary Australian food, which is uncluttered, seasonally driven and executed with French-influenced precision.