Peter Gunn off to Italy for Young Chef Competition

A mighty fine plate of beef short ribs with roast celery vinaigrette has secured Attica sous-chef, New Zealand-born Peter Gunn a trip to Milan in June to compete with the world’s top up-and-coming kitchen talent at the inaugural San Pellegrino Young Chef 2015 competition.

The talented Gunn will travel to Italy to represent the Australia-Pacific region with esteemed Melbourne chef Jacques Reymond by his side as a mentor.

It was Gunn’s Robbins Island beef short rib that stood out for each of the judges. The New Zealander has a solid pedigree, having worked under Teage Ezard at Ezard and Dan Hunter at Dunkeld’s Royal Mail Hotel before joining fellow New Zealander Ben Shewry at Attica four years ago.

Gunn explained his style to food site Lime&Tonic: “My food is fresh, spontaneous and creative with extreme flavours and seasoning. I don’t dig subtle. I like to challenge my guests. I want them to either love or hate a dish that is put in front of them.”

Original article by Australian Gourmet Traveller, February 17, 2015.


Tags: Attica  Ben Shewry  Gourmet Traveller (The)  Jacques Reymond  Lime&Tonic  Peter Gunn  San Pellegrino Young Chef 2015  

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