Peter Gordon was born in the New Zealand coastal town of Whanganui. After moving to Melbourne in 1981, completing a four-year cookery apprenticeship and working as a chef in various restaurants, his spirit of adventure and culinary curiosity led him to travel through Asia for a year from Indonesia through to India. This life-changing experience was to become a major influence on his culinary style, which is now called Fusion. In 1986, he moved back to Wellington, New Zealand to become the Head Chef at the original The Sugar Club. The restaurant was an unprecedented success and the role cemented Peter’s career as a chef. In 1989 Peter moved to London where he gradually introduced his eclectic cooking style, and won wide acclaim for his food at the two London branches of The Sugar Club, in Notting Hill and West Soho.
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 a co-founder of artisan doughnut company Crosstown Doughnuts, which launched in London in April 2014. Peter has written eight books and contributed to a dozen others. His latest book, SAVOUR: Salads for all Seasons, was published in April 2016 by Jacqui Small.
He has appeared on British television, on programmes such as Saturday Kitchen, Sunday Brunch and Nigel Slater and Jamie Oliver’s Channel 4 food series, as well as being a guest judge on MasterChef New Zealand. Most recently, he presented and was the executive producer of Native Kitchen (TV3 and Māori Television in NZ), a 10-part TV series in which he mentored a group of aspiring, young Māori chefs through a 10-day culinary boot camp.
In 1999, Peter was the first to receive the New Zealander Of The Year award from The New Zealand Society in London. He is widely recognised as an ardent promoter of the food industry, and 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.