With over 16 years of experience as a chef, Peter started his career at the age of 16, working at the then 1 Michelin starred (Marco Pierre White restaurant) L'Escargot in Soho, where he spent 2 and half years learning the trade. He then went to work at the opening of Galvin Bistro De Luxe on Baker street, under his former executive chef from L'Escargot, Jeff Galvin and his brother Chris.

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After stints at the famous 5 star Randolph Hotel in Oxford and the boutique Milestone Hotel in Kensington, he became a member of the opening team of chefs at Dinner by Heston Blumenthal in Knightsbridge, which went on to win 2 Michelin stars amongst many other accolades. 

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When the Olympics came to London in 2012, Peter jumped at the opportunity to work as the Sous chef cooking for the directors of the OBS (broadcasting services) as well as spending time cooking in the catering village, feeding up to 6,000 hungry volunteers!

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After the Olympics Peter took up the role as Sous Chef at the reopening of Hotel Cafe Royal on Regent street following its £200m refurbishment. He then went on to work in the pre-opening and opening team at the exclusive Chiltern Firehouse under Nuno Mendes' creative direction and Dale Osborne's leadership (whom Peter had previously worked with at Dinner by Heston Blumenthal). 

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Peter then re joined Jeff Galvin at his 1 Michelin starred Galvin La Chapelle as sous chef, before becoming a private chef and running a vegan pop up restaurant project. He has worked for many high profile individuals and is passionate about delivering a first class, bespoke service.

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Peter has twice reached the semi finals of National Chef of the Year. In 2017 Peter also entered Masterchef the Professionals and reached the quarter finals.