Our team has experience that far surpasses their individual job requirements and such passion for food and wine that the end result is an experience of food, wine and service that is simply, exceptional.
Peter Gilmore is the Executive Chef of Bennelong and its sister restaurant Quay, both situated at the edge of Sydney Harbour. Peter’s creative and original cuisine has seen Quay receive an unprecedented number of Australian and international awards, and he is a leading figure in Australia’s vibrant food scene.
Peter Gilmore is the Executive Chef of Bennelong and its sister restaurant Quay in Sydney. For the last 13 years Peter Gilmore has been the Head Chef at Quay restaurant in Sydney, and his creative and original cuisine has seen the restaurant receive an unprecedented number of Australian and international awards.
Peter is a leading figure on the Australian food scene, and describes his cuisine as “food inspired by nature.” Peter’s cuisine philosophy of Nature, Intensity, Texture and Purity can be seen in every dish he creates.
A passionate gardener, Peter was one of the first chefs in Australia to truly embrace the vegetable garden and its diversity. Sourcing rare plants and heirloom vegetable seeds, he forges unique relationships with small farmers to grow bespoke produce. He collaborates with fisherman who hand dive and line catch seafood in pristine Australian waters, and farmers who rear rare breed animals with superior flavour and texture for the table. Peter plans his menus from the ground up a season ahead; a way of working which has strengthened his appreciation of the seasons and is directly reflected in his cuisine.
John Fink is a restaurateur, a writer and a filmmaker. As Creative Director of the Fink Group, John runs the family restaurant business with his father, long-time restaurateur, theatre-owner and hotelier Leon Fink.
John Fink is a restaurateur, a writer and a filmmaker.
As Director of the Fink Group, John runs the family restaurant business with his father, long-time restaurateur, theatre-owner and hotelier Leon Fink. The Fink Group own and operate Quay, one of the most awarded restaurants in Australia, the iconic Italian-Australian eatery Otto on the Finger Wharf at Woolloomooloo and as of this year, Bennelong at Sydney Opera House.
John also works in his “spare time” on his personal slate of scripts and films, a passion/talent he undoubtedly inherited from his mother, the prominent Australian film producer Margaret Fink. His films have appeared in International film festivals including Sundance.
Rob Cockerill is the Chef de Cuisine at Bennelong. For six consecutive years prior He was senior sous chef at Quay, maintaining a roster of about 30 chefs and managing all ordering systems. As Peter Gilmore’s right-hand man, Rob will work directly under Peter’s direction in delivering The Bennelong experience.
Rob comes from a rural background where his family both grow and press olives. One particular Extra Virgin Olive Oil from the Cockerill farm features on the quay/Bennelong menu as an exclusive blend by Peter Gilmore.
After completing his Apprenticeship Rob worked in a small seafood establishment in Newcastle that worked closely with the local Fish Co-op. Through this and his passion for spear fishing he established the appreciation of marine life, aqua culture and the importance of sustainability. In 2002, Robert studied Viticulture at Sydney Uni - an education which gained him an appreciation of the harvesting process and importance of seasonality. The connection to provenance of ingredient and the journey from the land to plate was ingrained early in his learning of his career.
In 2006 Rob headed to the kitchens of London and was exposed to the varied produce and cuisines of Europe in a high pressured environment. After learning of Peter Gilmore’s work at Quay he returned home to Sydney with the sole ambition of working for him.
In 2008 a position became available at Quay and in 2012 Rob was promoted to Senior Sous Chef. Rob shares Peter’s passion and drive to continue to push Australian cuisine further and deliver excellence.
Russell is one of Sydney’s most influential sommeliers; well-known around Sydney for his well trimmed bushranger beard and prodigious wine knowledge. He has worked with the Fink Group for four years.