Originally from Adelaide, Peter commenced his culinary journey at the age of 16 by engaging in kitchen work, primarily dish washing during weekends. A few years later, he embarked on his apprenticeship, however, by the time he turned 19, he made a decisive move to London in search of new experiences. While in London, he showcased his culinary prowess at numerous prestigious Michelin-starred restaurants, including renowned venues such as Locanda Locatelli, Rhodes 24, Nahm, and the esteemed natural wine bar known as Brawn. These venues provided the ideal backdrop for Peter to enhance and polish his culinary techniques, deepen his understanding of ingredients, and cultivate an unwavering passion for his craft.

An additional feather in his cap was his involvement as a team member in the launch of Ronda Locatelli in Dubai. Subsequently, Peter crossed the English Channel to Paris, where he spent seven years enjoying numerous opportunities that nurtured his artistic flair. He began by taking on the role of Sous Chef at the well-regarded Parisian establishment, Au Passage. This progression led to him assuming the mantle of Head Chef at the sister restaurant and wine bar, Martin.

​Following his stint there, Peter embarked on a new chapter as he launched his debut restaurant at the age of 30, bearing the name Robert, which distinguished itself by offering a sophisticated dining encounter, drawing inspiration from Peter’s formative training experiences in both London and Paris. Adding to his accomplishments, Peter, in tandem with his then-girlfriend (now his wife), ventured into the bustling neighbourhood of Bastille to establish a cafe.

Having traversed continents and accumulated a wealth of experience, Peter, along with his young family, has now returned to his native Adelaide to put down roots. Armed with the refined skills honed overseas, he is brimming with enthusiasm to channel his years of expertise into his hometown’s culinary landscape.