Peter Gunn is the winner of the Pacific final
Peter Gunn of Melbourne’s Attica restaurant has won the Pacific semi-final of the S.Pellegrino Young Chef 2015 competition - a global talent search launched by S.Pellegrino to find the world’s best young chef. The Australian sous chef was selected to travel to the grand final in June, at Expo Milano 2015, where he will compete with 19 other young chefs from around the globe to be crowned the world’s best young chef.
He beat nine other semi-finalists with his signature dish Cape Grimshaw beef short rib with roast celery vinaigrette and garlic flowers. A jury panel consisting of Peter Gilmore, Jacques Reymond, Giovanni Pilu, Peter Doyle and Guy Grossi judged the dishes on five key elements: ingredients, skill, originality, presentation and message. Having worked at Ezard in Melbourne and The Royal Mail Hotel at Dunkeld, Gunn joined Ben Shewry at Attica in 2011. There he was involved in creating the kitchen garden, calling on a sound knowledge of vegetables, herbs and soil and a respect for produce. He is also responsible for the test kitchen at Attica, where his creativity, management skills and team working ethic come into play.
Gunn’s culinary skills will be put to the ultimate test in Milan, where he will be mentored by a master chef who will guide him through the intricate process of honing his signature dish. Teaming up with a young fashion designer chosen by Vogue Italia, his efforts will be judged by a panel that reads like a who’s who of contemporary gastronomy: Joan Roca, Massimo Bottura, Gaston Acurio, Yoshihiro Narisawa, Yannik Alleno, Margot Janse, and Eric Ripert.