Peter Conistis is considered to be the pioneer of modern Greek food, and gained world-wide notoriety when he was invited to cook at the opening ceremony of the Olympic Games in Athens in 2004. The Sydney-based chef is known for his first restaurant Cosmos in 1993 – which received a chef’s hat after just three months, becoming the first Greek restaurant ever to be awarded a hat and to be mentioned in the Sydney Morning Herald Good Food Guide, as well as Eleni’s which in 1997 garnered 2 chef’s hats and in 2004, opened Omega, the restaurant at which he would garner the most attention and prestige to date. In 2005, Omega won Best New Restaurant in the Sydney Morning Herald Good Food Guide. The restaurant was also awarded two chefs hats and Omega’s meze bar was awarded a further one chefs hat. A rare fete within the one restaurant space.
In 2007 Peter was appointed head chef at the Civic where he was again awarded a chefs hat for his take on modern Greek cuisine.
In 2013, Peter Conistis was appointed executive chef at alpha restaurant, and then in 2016, opened Beta bar and gallery, where Peter has showcased his robust understanding, knowledge and appreciation of Greece’s tantalising regional cuisine. The dishes on the various menus at alpha and Beta are testament to Peter’s innovation, yet retain a homely, accessible quality that makes his food so popular.
In 2018, Peter opened The Greek at Customs House. His first foray into Victoria’s exciting food scene, is housed in a beautiful heritage listed building in Geelong, where he showcases regional ingredients, which his modern approach is in the style of a traditional beachside taverna.
He also published his first cookbook in 1994, “New Greek Cuisine” through Simon & Schuster (in Australia) and “Greek Cuisine, the new classics” through Ten Speed (in the USA).
Since 2001, Peter has joined Maeve O’Meara on her Food Safari tours to Greece, where he has taught and inspired hundreds of people with his take on all things Greek.
Peter was also an appointed one of the Australian ambassadors of the international olive oil council.
Over the past 20 years, Peter has also written numerous food-related articles for S.M.H, The Australian and Australian Gourmet Traveller