i. Biography
Peter Sanchez-Iglesias has worked through Britain’s restaurant scene with a steady read on timing, instinct, and the discipline of service. Since 2019, he has been chef at Decimo in London, bringing a defined style to a room that depends on precision as much as atmosphere. From 2009 to 2022, he was chef and owner of Casamia in Bristol, shaping the restaurant through more than a decade of change and keeping its identity closely tied to his own.
The Climb
The foundation of Peter Sanchez-Iglesias’s work was laid at City of Bristol catering college, followed by part-time shifts that reflect the practical route many chefs take into the trade. That early work built the habits that matter in a kitchen: close attention, pace, and the ability to keep a service moving without losing control. A turning point came when he took over the kitchen after the head chef left at Casamia in Westbury-on-Trym, Bristol (until 2006). That move placed him at the center of a restaurant’s identity, not just its execution. Around the same period, he was also co-founder / chef at Fratelli in Cheltenham (2004–2006), extending his work beyond one house and one city.
Today
At Casamia, he was chef and owner from 2009 to 2022, a run that tied his name to the restaurant over a long and closely watched period. His connection to Bristol is not just operational; it comes through in how he speaks about the city, saying: "I think Bristol is one of the best cities in the world – it has so much diversity and creativity!" The line reflects a chef reading a city as part of the working environment, a place that supplies energy, references, and pressure in equal measure. Since 2019, he has also led the kitchen at Decimo in London, where the room carries a sense of controlled theatricality. One signature associated with the restaurant is a caviar-topped tortilla, described as most infamously a fabulously expensive tortilla topped with caviar. It functions as a concise marker of the place: recognisable form, heightened finish, and a clear appetite for impact.
Signature
Peter's signature dishes include Gambas Rojas, tacos, and tortilla topped with caviar. Read together, they point to a cooking style that works with familiar forms and pushes them toward a sharper finish. The list is direct: seafood, handheld food, and a tortilla taken into more d territory.
In Their Words “I think Bristol is one of the best cities in the world – it has so much diversity and creativity!”
Recognition
Peter's honors include Gordon Ramsay’s Best Restaurant in the UK, SquareMeal Best UK Restaurant award, and Four AA Rosettes. Taken together, they register a body of work that has been measured across different standards of restaurant excellence: ambition, consistency, and the level of polish associated with top rooms.
Profile updated July 2026
FAQ
Asked of Peter
Where did Peter Sanchez-Iglesias train or study?
Peter Sanchez-Iglesias trained at City of Bristol catering college.
What recognition has Peter Sanchez-Iglesias received?
Gordon Ramsay’s Best Restaurant in the UK (2010).
