He was inspired to cook at a young age and started his apprenticeship at 16, then spent his twenties working in kitchens overseas and in New South Wales, developing his own style.

[3] Critical recognition came in 2000 when Peter was the Head Chef at De Beers Restaurant at Whale Beach and Terry Durack, food reviewer for The Sydney Morning Herald, wrote "De Beers houses a young chef with a real talent for sending out beautifully structured food with innate simplicity".

Chef Gilmore collaborates with a range of producers across New South Wales and also Australia, from the fishermen who hand dive and line catch the seafood he serves to the farmers who rear rare breed animals with superior flavour and texture for the table.

[citation needed] In November 2014, The Fink Group was awarded the coveted 10-year tender of the iconic Bennelong Restaurant at the Sydney Opera House.

Under the helm of Gilmore, the new restaurant opened on 1 July 2015 with a tri-level layout and showcases the flavour, diversity and quality of Australian produce.