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Peter Gordon
Master distiller / blender
- Discipline
- Other
i. Biography
Restaurateur Peter Gordon is a New Zealander from Whanganui, New Zealand. That geography sits behind a career shaped by movement between cities, kitchens, and formats. At eighteen, he moved to Melbourne, completed a cookery apprenticeship, and worked as a chef, starting from the practical discipline of the stove and the pace of service. Fusion food became the central register of that work, and writing extended his voice beyond the pass and onto the page.
Coming Up
At William Angliss College, Peter Gordon trained before moving into The Sugar Club in Wellington, New Zealand, where he worked as chef at the kitchen of the original Sugar Club from 1986. That early period set the terms of much that followed: working across boundaries, letting the structure of one cuisine meet another, and treating combination as a working method rather than a slogan. He then worked as a chef in several British restaurants, a private country home, and event catering at Various in United Kingdom, gaining experience across intimate service and highly coordinated operations. The British kitchens of The Sugar Club in Notting Hill, London, UK from 1995, and then The Sugar Club in West Soho, London, UK from 1998, carried that approach into London. Those years widened the scale of the work and placed Peter Gordon within one of the most closely watched dining cities. The move from Wellington to London shows a career built on translation: taking an idea into different rooms, different markets, and different expectations without losing its shape. Across London and Auckland, Peter Gordon co-founded The Providores and Tapa Room Restaurant in Marylebone High Street, London, UK (2001–2019), set up dine by Peter Gordon in SKYCITY Grand Hotel, Auckland, New Zealand (2004–2013), and set up Bellota tapas bar in SKYCITY, Auckland, New Zealand from 2006. The Providores and Tapa Room Restaurant in Marylebone High Street, London, UK (2001–2019) anchored a long run of restaurant work, while dine by Peter Gordon in SKYCITY Grand Hotel, Auckland, New Zealand (2004–2013) and Bellota tapas bar in SKYCITY, Auckland, New Zealand from 2006 show the same mobility on the other side of the world. The pattern is steady: long-form restaurant building alongside new openings, with each site carrying the same underlying approach. More recently, Peter Gordon was co-founder at Homeland in Auckland, New Zealand (2020–2024) and co-judge at The Great Kiwi Bake Off in New Zealand (2022); today, Peter is co-founder of Crosstown Doughnuts since 2014. Those roles extend the work beyond the restaurant floor without leaving hospitality behind. Homeland in Auckland, New Zealand (2020–2024) and The Great Kiwi Bake Off in New Zealand (2022) placed him in public-facing formats, while Crosstown Doughnuts since 2014 adds another line to a career that has moved across different kinds of food businesses without narrowing its field.
Where They Are Now
He continues to be known for his work in fusion food, hospitality, and writing. The three sit side by side: fusion food as the method of mixing and reordering, hospitality as the daily practice of service, and writing as the record of thought beyond the kitchen. Across all three, Peter Gordon’s work connects places, traditions, and the language of cooking.
Signature
Peter Gordon is associated with fusion food.
Profile updated July 2026
FAQ
Asked of Peter
What is Peter Gordon's current role?
As of 2026, Peter Gordon is co-founder of Crosstown Doughnuts.
Where did Peter Gordon train or study?
Peter Gordon trained at William Angliss College.
