Welcome to my website. What you'll discover is that although I identify myself firstly and foremost as a chef, based in the UK and New Zealand, more and more I find myself becoming an entrepreneur - one who loves to cook creatively and discover the new. What I find fascinating are the various culinary opportunities that present themselves to a modern-day chef. It seems there are limitless possibilities for those involved in the world of food.

I co-own just one restaurant in London, The Providores and Tapa Room - but I consult to others in differing ways: from my role as executive chef organising seasonally changing menus at dine by Peter Gordon in Auckland, New Zealand (with four visits there annually) through to menu advice at changa and müzedechanga restaurants in Istanbul. My love of new flavours and textures defines that I create Fusion Cuisine, but when I was asked in early 2006 to help set up a tapas bar in Auckland, NZ, I decided to create the most authentic, non-Fusion modern Spanish tapas bar in the city and so I dreamt up the concept, and created the name, that is Bellota. You can find out more about these restaurants here.

I co-own a highly regarded vineyard in North Otago, New Zealand, called Waitaki Braids. When it comes to my cookbooks I'm the food stylist, the home economist and I write every single word in them. I also write for various food magazines (New Zealand House & Garden, the Financial Times, Sainsbury's magazine, delicious and Conde Nast Traveller). I consult to a diverse range of companies on a regular basis and do occasional ad-hoc work. I give cooking demonstrations, appear regularly on various food tv shows in the UK and abroad, teach at cooking schools and partake in food festivals and charity events around the world. You can find out about the current events I'm involved in here, as well as checking out what I've done in the past.

On my albums section you'll get a glimpse of how I view the world. Some of these photos are of food related items, whether it be a Thai street food vendor, strange looking squash in Mauritius, wasabi growing in New Zealand, or a chopped up turtle in China - just before it was to be cooked with ginseng and soy. There are also photos of beautiful moments or places.

This site will offer a glimpse of what I do, what I've done and what I think of the world of food.

Cheers, Peter Gordon.