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Chef, restaurateur and writer

Peter Gordon is often credited as the 'godfather' of fusion cuisine. Peter pushes the boundaries of where one national cuisine starts and another stops. "Fusion can create the most stimulating meal you'll ever eat," he says. "It's fun and it's playful. It's simply one of many cuisines, and it happily sits amongst them like a magpie, borrowing from them all."

Peter Gordon is renowned for his unique culinary philosophy, influenced by his extensive travels around the world. Peter has restaurants both in Auckland (Bellota, at the SKYCITY Grand Hotel and The Sugar Club on level 53 of the Sky Tower) and London (The Providores and Tapa Room and Kopapa). Peter has written seven cook books, the most recent beingPeter Gordon Everyday, and contributed to another dozen.

Peter was born in the New Zealand coastal town of Whanganui. He moved to Melbourne in 1981 and completed a four year cookery apprenticeship at William Angliss College. He cooked in Melbourne restaurants for five years before travelling for a year throughout Asia. This was to become the greatest influence on his culinary style. In 1986, he returned to Wellington, New Zealand, to set up the kitchen at the original The Sugar Club restaurant. In 1989, after two and a half years running The Sugar Club kitchen, Peter made the move to London, where he gradually introduced his eclectic style of cuisine, now called fusion. In 1995, after working in several UK restaurants, he set up the kitchens of The Sugar Club in London's Notting Hill, and then in west Soho in 1998. In 1996, the Notting Hill restaurant won a Time Out award for Best Modern British Restaurant, and an Eros award from the Evening Standard for Best Pacific Rim Restaurant. The Soho restaurant was voted Best Central London Restaurant in 1999 in the Time Out Restaurant Awards. Peter left The Sugar Club in November 1999 to begin various solo projects, culminating with the opening of The Providores and Tapa Room in 2001.

He has written numerous food related articles for the Financial Times, Conde Nast Traveller, delicious magazine and many more, and has appeared regularly on British television, including Market Kitchen, Saturday Kitchen and Nigel Slater and Jamie Oliver's series for Channel 4. For the Discovery Channel, he filmed a show in 2005 on the food of China's Guangdong Region for the Planet Food series, as well as a programme on Serendipity in 1999. For the American Food Network's series My Country, My Kitchen, Peter travelled back to New Zealand to introduce its culinary diversity to an American audience. He has appeared as a guest judge on MasterChef New Zealand, and also fronted an hour-long special for Television New Zealand, Peter Gordon's Pacific Harvest, which looked at New Zealand's culinary evolution and development from Rarotonga in the Pacific to Stewart Island at the southernmost tip of New Zealand.

Peter is widely recognised as a strong promoter of the food industry in both New Zealand and the UK where he uses his culinary skills to raise money for numerous charities, as well as various culinary competitions that promote professional excellence amongst younger chefs and waiters. Peter's annual charity event for leukaemia in the UK, Who's Cooking Dinner?, has raised more than 3.5 million over 13 years.

Peter consults widely to other businesses, notably Gourmet Burger Kitchen, where he been working on menus since 2001. 2010 saw the launch in New Zealand of Peter's range of pork and bacon products and a range of sauces, relishes and chutneys. He is the co-owner of the lauded Waitaki Braids vineyard in New Zealand, and also has an interest in the award-winning Stolen Rum brand.

Peter was created an O.N.Z.M. (Officer of the New Zealand Order of Merit - the NZ equivalent of an OBE) in the 2009 New Years Honours List for services to the food industry.

Please visit the Contact page to find out how to reach Peter

"Chef Peter Gordon's New Zealand roots shine through with the use of unfamiliar ingredients (from the global larder) and combinations in innovative, exciting, well-executed and presented dishes"
- 2009 AA Restaurant Guide

"When you mention the word 'fusion' there is only one chef in London with a 24-carat bankable reputation and that is Peter Gordon, the amiable New Zealander"
- Charles Campion's London Restaurant Guide 2009

"...a man who can take the most unlikely combinations of ingredients and turn them into dishes of wonder."
- Matthew Fort on Peter Gordon, in The Guardian, 16 October 2010

Read more press reviews on The Providores website

"...the bungee jump of flavours and textures that is Peter Gordon's cooking, Kopapa is unmissable"
- Time Out London, by Guy Diamond

"...blows apart the tasteful conventions, bringing together ingredients and techniques from around the world in revelatory combinations."
- The Independent, by Tracey MacLeod.

Read more press reviews on the Kopapa website