ABOUT

Peter Gordon

 
 
 

An award winning chef widely known as the 'godfather' of fusion cuisine, with a unique culinary philosophy influenced by his Maori heritage and extensive world travels. 

Peter Gordon was born in the New Zealand coastal town of Whanganui. After moving to Melbourne in 1981, completing a four-year cookery course and working for five years as a chef, his culinary curiosity led him to travel through Asia for a year. This life-changing experience was to become a major influence on his culinary style. In 1986, he became the Head Chef at the original Sugar Club restaurant in New Zealand, a role that would make his name as a chef. In 1989 Peter moved to London where he gradually introduced his eclectic cooking style, now called fusion, and won wide acclaim at the two London branches of The Sugar Club.

These days, Peter has restaurants in London (The Providores and Tapa Room in Marylebone) and Auckland (Bellota and The Sugar Club  – the fourth iteration of the iconic restaurant brand). He is also involved with artisan doughnut company Crosstown Doughnuts.

Peter has written eight books, including his latest, Savour: Salads for all Season, published in April 2016. In 1999, Peter was the first to receive the New Zealander Of The Year award from The New Zealand Society in London. In 2009, he was awarded an ONZM (Officer of the New Zealand Order of Merit – the NZ equivalent of an OBE) by HM The Queen for his services to the food industry.