Peter's culinary journey began in Stockholm, Sweden and has taken him to over 57 countries across three continents before bringing him to Bintan to open The Sanchaya.  His father was an Executive Chef and Chairman of Chaine Des Rotisseurs in Stockholm, so it was no surprise that he followed in his epicurean footsteps to become an Executive Chef. 

Through his travels as a gourmet nomad, he has accumulated extensive experience in Europe, South East Asia and the South Pacific Islands. Chef Peter is a highly respected industry professional with more than 30 years' experience to his credit.  At 15 years of age he became working in prominent hotels in Stockholm, the World Grand Hotel, Sara Hotel Reisen and the Intercontinental. He then worked with iconic German Michelin Star Chefs in L'Escargot and Coq Blanc in Stockholm before moving to London where he worked at Claridges Hotel Mayfair. His travels then took him to Sydney, Australia where worked at Novotel Brighton, the two Ritz Carlton properties and a number of  Hatted Restaurants (Australia's equivalent to Michelin Star), including Lino's Italian North Sydney, Zarrinis Mediterranean Potts Point and Seasalt Australasian Clovely.  While in Sydney he won a gold medal in the prestigious Salon Culinary Awards, and was part of the team that created the “World's Longest Buffet”, documented in the Guinness World Records.  Peter then opened the famous Italian Forum in Leichard as Group Executive Chef in Sydney, overseeing the concepts of Italian cuisine in four Restaurants which became multiple award winners for Best Italian Cuisine, and remain a benchmark for gastronomic Italian cuisine lovers. 

Peter's travel's then took him to Fiji and the Solomon Islands where he explored this new culture and its exotic ingredients and cuisine, before going to Thailand where he spent time with monks in the jungle who taught him how to prepare traditional vegetarian Thai food.  After opening two restaurants in Vietnam Peter became the Group Executive Chef for the Mia Resorts and Sailing Club group there, before joining The Sanchaya's pre-opening team.

A self-proclaimed perfectionist, his strong work ethic came from a background in European kitchens with uncompromising standards and a high level of creativity.    Using only the freshest, wholesome ingredients, Chef Peter's style can be described as a light, modern expression of French Mediterranean with a South East Asian influence.  His dishes are innovative with a classic foundation and artistic style; colourful to the eye, light on the palette and a feast for the senses.

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