Peter Gordon was born in the New Zealand coastal town of Whanganui. After beginning his career in Melbourne, and then travelling extensively through Asia, he returned to New Zealand as Head Chef for Wellington's acclaimed The Sugar Club. His entrepreneurial spirit combined with his deep culinary curiosity prompted a move to London in 1989 where he won wide acclaim for his cooking at the two London branches of The Sugar Club in Notting Hill and Soho. Widely acclaimed as the 'godfather of fusion' his approach to fresh seasonal ingredients influenced by flavours from around the world, chimes perfectly with the ethos at Thyme.
Peter now has restaurants in London, The Providores & Tapa Room in Marylebone and Auckland's Bellota and the fourth The Sugar Club. He is also involved with artisan doughnut company Crosstown Doughnuts and the ever-popular Gourmet Burger Kitchen. A prolific food writer, his new book 'Savour - Salad for all Seasons', prompted Yotam Ottolenghi to describe him as the 'master of a very elusive art: combining great innovation with a massively delicious tummy-hug.'