Crab Salad with Heart of Palm, Coriander & Mint

Peter Doyle

Head chef Peter Doyle is regarded as one of the founding fathers of modern Australian cuisine and with sous chef, Alex Woolley, in the kitchen, is proud to have maintained est.’s three-hat status since 2004. “Peter Doyle not only cooks with his fingertips and hands but with all his senses – smell, taste – it’s as if he was an artist with a sensitive palate,” says Australia’s culinary high priestess, Margaret Fulton. Peter Doyle began his cooking career as an apprentice in 1972. Since then, he’s not only travelled the world but opened a series of highly regarded restaurants such as Cicada in Potts Point and Celsius in central Sydney. He has also been an in-demand guest chef, cooking at the Raffles and Ritz Carlton Millenia hotels in Singapore, the Lanesborough Hotel in London and on board Cunard’s QEII from Brisbane to Sydney. In 1991, he was appointed Australian consultant chef to American Northwest Airlines. Earning many accolades throughout his 30 year career including; American Express Restaurant Awards Hall of Fame three years running, Sydney Morning Herald Restaurant of the Year in 2006 and the Professional Excellence Award at the 2011 Sydney Morning Herald Good Food Guide Awards for training, inspiring and nurturing staff, by far the most honourable, supporting his passion for harmony and balance in the kitchen and on the plate. Food writers, other chefs and, of course, diners all agree that Peter has a unique way with food. In fact, Peter is referred to as a ‘homegrown legend’ and ‘an inspiration to the industry’. His trademark is contemporary Australian food, which is uncluttered, seasonally driven and executed with French-influenced precision.  

Restaurant Awards

Peter Doyle