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The legend of Peter Gilmore and his influence on Sam Aisbett
Peter Gilmore, one of Australia's most renowned chefs, is the Executive Chef of the prestigious Quay restaurant in Sydney. He has helped Quay achieve Three Chefs Hats from The Sydney Morning Herald Good Food Guide for 22 years, a 3-star rating from the Australian Gourmet Traveller Restaurant Guide for 18 years, and a place on the World's 50 Best Restaurants list for five consecutive years. He is also the Executive Chef of Bennelong Restaurant, the author of three popular cookbooks, and a frequent guest judge on Masterchef Australia. In short, Peter Gilmore is one of the most influential mentors to chef Sam Aisbett.
The Four Hands Dinner, part of Akuna's Mate's Mash-Up event series, featured culinary legends. (Photo: AKUNA)
During his time at Quay, Sam Aisbett not only developed dishes with Peter but also managed the kitchen team and worked closely with farms to source ingredients specifically for the restaurant. Peter was one of the first chefs in Australia to advocate for the use of specialty vegetables from small producers in upscale restaurants. This approach inspired Sam to pursue authentic experiences, exploring the natural flavors of local food to incorporate into luxurious dishes at Akuna restaurant. Peter truly has a knack for creating magical dishes from unique ingredients.
Chef Peter Gilmore (Photo: QUAY)
A must-try masterpiece for anyone visiting Quay is the White Coral dessert. This dish showcases the chef's masterful skill, with a simple exterior yet captivating complexity. French white chocolate mousse, cream, and egg whites are used to create a delicate and beautiful coral-like structure, combined with cool mango and coconut ice cream for an irresistible and sublime culinary experience.
Quay, Australia's famous restaurant, where Sam spent many years honing his skills and becoming the restaurant's first Head Chef (Photo: QUAY)
Peter's calm demeanor at work also greatly influenced Sam. "I've never seen him raise his voice in the kitchen, even though there are dozens of staff and hundreds of customers dining every day," Sam said. This became Sam's guiding principle in building a professional yet relaxed work style in Akuna's kitchens, which are filled with laughter. Thanks to this, he has consistently earned coveted Michelin stars in Singapore and, most recently, in Vietnam, less than a year after opening Akuna restaurant.
A meaningful reunion at Mate's Mash-Up
Ahead of Akuna restaurant's first anniversary this July, and alongside receiving the prestigious Michelin star, the arrival of his mentor, advisor, and special friend Peter Gilmore is of immense significance to chef Sam Aisbett.
White Coral, a sweet and irresistible masterpiece by Peter Gilmore (Photo: QUAY)
The Mates Mash-Up event on July 20th is not only a one-off dinner where two master chefs will showcase their culinary skills, but also an opportunity for Sam to reunite with his greatest inspiration, in the place that rekindled his passion for cooking. Sharing his excitement, Sam said: “Peter is my best friend and longtime mentor. I’ve always been fascinated by how he combines flavors and textures in his dishes. Now, after all these years, we’re standing together in the kitchen again, and this will be a fantastic collaboration.”
Meanwhile, Peter Gilmore, a world-class chef visiting Vietnam for the first time and reuniting with his protégé in a prestigious Michelin-starred kitchen, also expressed his excitement: “I am very proud to be working alongside Sam in his kitchen. Sam is a friend and a rare talent among chefs. I am very much looking forward to seeing what he will showcase at Akuna.”
The reunion of teacher and student took place in Ho Chi Minh City – a melting pot of diverse culinary cultures, inspiring the two Australian chefs to explore the natural, authentic, and innovative flavors of Vietnam. More than just a celebration of the chefs' passion for cooking, AKUNA x QUAY Mate's Mash-up was also a meeting place for diners to experience how exceptional skill and creativity transform culinary traditions to create experiences that transcend boundaries.
