Peter Robertson is the Petite Bouche chef of the month for October 2019.
As one of Australia’s leading chef talents, Peter Robertson brings decades of experience and a focus on fresh, seasonal produce to Flying Fish at The Star.
With six years of experience with Rockpool Group, Robertson credits his growth as a chef to working alongside esteemed Australian chef and restaurateur Neil Perry. Beginning in 2012 as Senior Sous Chef at Rockpool and Eleven Bridge, Robertson later took on the role of Head Chef at contemporary Cantonese restaurant Jade Temple.
Prior to his roles with Rockpool Group, Robertson was recognised as talent to watch by The Sydney Morning Herald’s Young Chef Dinner. That same year, Robertson took a break from the Australian culinary scene with roles abroad working with some of the world’s best chefs at Michelin-starred kitchens including Heston Blumenthal’s The Fat Duck and Tom Aikens in the UK.
A passion for sustainability stemmed from his time with Kambolis Restaurant Group in Canada. Robertson was involved with local projects that raised awareness of eco-friendly agricultural practices and provided techniques to lower carbon footprints in hospitality venues.
FLYING FISH AT THE STAR
PETITE BOUCHE RAINBOW CARROTS
PETITE BOUCHE YARROW & BLUSH TURNIPS WITH PAN FRIED COD
VARIEGATED NASTURIUM
YARROW
FRENCH BREAKFAST RADISH
ICEPLANT
PENCIL LEEKS
