May 22, 2011
New Zealand-born Peter Gordon is renowned as a leading light of the Antipodean East-West 'fusion' style of cookery. He began his career at the age of 17 as an apprentice in Melbourne; with this grounding he spent a year travelling around South-east Asia, India and Nepal, during which time he developed his signature cooking style.
Peter rode into London on the success of his stint as head chef at New Zealand’s original Sugar Club. When the restaurant branched out to Notting Hill, Peter was appointed head chef and the restaurant picked up a Time Out award only a year later.
In 1999, Peter set up London’s Providores and Tapa Room to critical and public acclaim, as well as launching the charity event Who's Cooking Dinner? in aid of leukaemia research. He is involved in restaurants in Auckland, London, Istanbul and New York, either as a consultant chef or co-owner, and leads various cooking demonstrations.
Sophie Michell has been passionate about cooking since she was a child and started working in professional kitchens at the tender age of 14. After qualifying as a chef, Sophie worked in London's The Greenhouse, The Lanesborough, and The Embassy. She was nominated for the Young Chef of the Year Award by The Craft Guild of Chefs when she was just 19. Sophie worked as family chef for supermodel Claudia Schiffer for two years; she then went on to appear in various cookery programmes and wrote her first cookbook, Irresistible. Later, she went back to the kitchen as executive chef for London catering company, Salt and Pepper Food Design. She also does consultancy work.
John Torode (born 23 July 1965) is an Australian-born British celebrity chef specialising in Australasian food. He runs Smiths of Smithfield and several other restaurants scattered throughout London's Smithfield market. John began his career in London, where he worked at several restaurants in the Conran Group, eventually becoming head chef. John has been credited with introducing Australasian food to the UK in the mid-1990s and is an enthusiast of rare-breed meat and organic food and farming. His restaurants in London are dedicated to serving top-quality meat and poultry; as such, he has built relationships with many small farmers across the UK who supply the very best produce to his restaurants. John is also a well-known food writer and TV presenter.