Peter Gordon, often credited as the 'godfather' of fusion cuisine, is renowned for his unique culinary philosophy, influenced by his extensive travels around the world. By expertly blending elements of different culinary traditions and ingredients Peter has created a new world of flavour that not only surprises the palate but delights it.
Peter made his name as head chef of The Sugar Club restaurant in Wellington in 1986, followed by award-winning incarnations in London's Notting Hill and Soho. Peter has one London restaurant, The Providores & Tapa Room, on Marylebone High Street, and he is a co-founder of Crosstown Doughnuts. In Auckland Peter has The Sugar Club on Level 53 of the Sky Tower, a restaurant with arguably the best views in Auckland, and Bellota - an authentic Spanish tapas bar with an all-Spanish wine list. Peter has written eight cook books, appears regularly on New Zealand and British television, writes for numerous publications including The New Zealand Herald’s Bite magazine and he designs the Business Premier menus for Air New Zealand on their global network.
When he is not at his restaurants, Peter likes to travel, explore new flavours and ingredients, teach, cook for friends at home, tend his garden and indulge his interest in art and design.