Originally from New Zealand, Peter Gunn’s introduction to the world of gastronomy was not the most glamorous. He did not romantically fall in love with cooking at the apron strings of his mother, or feel a deep connection to the land or local produce. Instead, a job at 16 years of age in a fried food joint may have fulfilled the very real need for income, but it did not inspire. The restaurant across the street however, did. His dream one day to improve his environment coupled with his inherent determination, not only saw him achieve a position in that restaurant, but it also marked the beginning of a journey that would bring him to his culinary home – Melbourne.
That same determination drove Gunn forwards and after 5 years studying, learning and working in restaurants in New Zealand, he arrived in Melbourne. His raw and often daring approach to cooking saw him achieve positions in iconic Melbourne restaurants like Ezards, The Royal Mail with Dan Hunter and Attica where he spent five years as sous chef to Ben Shewry.
Throughout this period however Peter Gunn needed his own outlet of expression. In addition to his full time employment, he hosted monthly one off dinners throughout the city, allowing him to explore further the energy of risk that drives his personal approach to cooking. After 4 years of events from warehouses to tramcars, the opportunity to open his permanent home arrived.
IDES, Peters Gunn’s first restaurant opened its doors mid March 2016 in line with its prophetic title. A small intimate urban restaurant, its ever-changing menu has already established a loyal following and critical acclaim.