Peter Gordon (chef)

Peter Gordon ONZM (born 1963) is a New Zealand-born, London-based chef.

Born in the coastal town of Wanganui, New Zealand, Gordon is of Ngāti Kahungunu and Ngāi Tahu descent. After moving to Melbourne in 1981, completing a four-year cookery apprenticeship and working as a chef in various restaurants, his spirit of adventure and culinary curiosity led him to travel through Asia for a year from Indonesia through to India. This life-changing experience was to become a major influence on his culinary style, which is now called Fusion. In 1986, he moved back to Wellington, New Zealand to become the Head Chef at the original The Sugar Club. The restaurant was an unprecedented success and the role cemented Peter’s career as a chef. In 1989 Peter moved to London where he gradually introduced his eclectic cooking style, and won wide acclaim for his food at the two London branches.

Gordon set up the kitchen of the original "Sugar Club" restaurant in Wellington, New Zealand in 1986. After two years running the hugely successful outlet, Peter made the move to London. Working in several UK restaurants, a private country home and event catering, he set up the British kitchens of The Sugar Club in London's Notting Hill (1995) and West Soho (1998). In 1996, the Notting Hill restaurant won a Time Out award for Best Modern British Restaurant, and an Eros award from the Evening Standard for Best Pacific Rim Restaurant. The Soho restaurant was voted Best Central London Restaurant in 1999 in the Time Out Restaurant Awards.

On 11th December 2016, Chef Gordon presented the "Food Hour: Southern China" episode on the U.S. series Globe Trekker, a travel and adventure programme which aims to offer exotic locales, peoples, foods, traditions, and customs. Globe Trekker airs on the American non-profit, viewer-supported TV network PBS. The episode centered on the cuisine of southern China's Guangdong Province and very large provincial capital city of Guangzhou, formerly known as Canton, which gave the world its beloved Cantonese cuisine.