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Peter Orr

Born:

Adelaide, South Australia.

History:

I got my start while I was still in high school - washing dishes on the weekends. I started my apprenticeship not long after that.

At 19, I moved to London and worked at some of the city’s top restaurants. My cooking then took me to Paris where I would live for 7 years - eventually opening my own restaurant.

COVID and the arrival of my two daughters brought me back home to Adelaide.

Have you always wanted to be a Chef?

Yes. It was never really a question for me. Cooking is something I have always loved and always wanted to do; I couldn’t imagine doing anything else.

How would you define your style?

At Leigh Street, we focus on European dishes. I try to keep things simple, driven by great products and good technique.

What is your feature flavour these days?

It’s Winter and the truffle season is just about to start, so I can’t want to put some truffle-focused dishes on the menu.

Obsessive-compulsive about?

Consistency.

Your greatest culinary influence:

Mum and Dad started my love for food. Giorgio Locatelli and David Thompson are the two professional Chefs who have shaped me the most. My wife, who is also a Chef, is a constant source of inspiration.

What do you love about this business?

The pace. I love a busy, intense service where everything goes well.

An ingredient you can’t live without?

There are too many!!

Signature dish:

Glazed mushroom and cheddar omelette with black garlic.

Where do you see yourself in 5 years’ time?

Still in Adelaide and still cooking - apart from that who knows.