Peter  Gilmore is the Executive Chef at two of  Australia’s  most  exciting  dining experiences; Bennelong  at  the  Sydney  Opera  House and  Quay Restaurant across  the harbour  at  Circular  Quay. Across both of his restaurants, Chef Gilmore describes his cuisine as   food inspired by nature and a passionate gardener himself, he  was  one  of  the  first  chefs in  Australia  to embrace heirloom  varieties  of vegetables, and  continues to work in partnership with small and   artesian producers who cultivate bespoke  produce exclusively  for both Quay and  Bennelong.  Chef  Gilmore collaborates with a range  of  producers  across  New  South Wales  and  also Australia,  from the  fishermen who  hand dive and line  catch  the  seafood  he serves  to  the  farmers  who  rear  rare  breed animals with  superior  flavour  and  texture  for  the  table. Chef Gilmore’s appreciation  of  nature’s diversity  and  his  endless experimentation in  his  own  garden are  driving  forces  in  his cooking.