Peter Gilmore is a top Australian chef who devotes himself to nature based cuisine, a type of cuisine that revolves around rare and unusual ingredients. Gilmore is always on the hunt for unique, rare or forgotten flavours and ingredients, which he uses to create beautifully structured dishes that impress with their innate simplicity.
His breakthrough as a chef came in 2000: As head chef of the De Beers restaurant in Sydney, he earned rave reviews from gourmets and critics. In 2001, Gilmore arrived at Quay restaurant in Sydney on a wave of plaudits... and took the gourmet world by storm! After countless awards and titles, the highlight followed in 2010, when Quay became the first restaurant ever to receive the Restaurant of the Year award from Australia’s two most prestigious gourmet guides in the same year. Quay has just been awarded best restaurant in both of these guides again for 2013. Quay is currently ranked in 29th place on the S. Pellegrino World’s 50 Best Restaurants list and has been awarded the best restaurant in Australasia for the past 3 years.
ServusTV: Culinary Heights at Ikarus bei ServusTV
Each month at Salzburg’s two Michelin-starred Restaurant Ikarus, a different top international chef creates the menu. For this globally unique concept, Hangar-7 executive chef Martin Klein visits the cream of the crop, takes a look behind the scenes of haute cuisine, and is let in on some exciting culinary secrets. “Culinary Heights at Ikarus” offers a unique glimpse into the world of high-end cuisine and provides an interesting portrait of each guest chef, their culinary philosophy, and the food culture of their country.