A Culinary Maestro with a Heart for Adventure and Giving Back
Chef Peter Blakeway is a results-driven and accomplished leader, renowned for his excellence in the tertiary education, hospitality, and tourism sectors. With an extensive background in the maritime industry, including an illustrious career in the Royal Navy, yacht racing, and Search and Rescue, he brings a unique blend of skills and experiences to the table.
As an Academic Leader and Principal Academic at Toi Ohomai Institute of Technology, Chef Peter has made remarkable contributions to the institution’s success. His appointment as Academic Leader for Hospitality and Tourism and involvement in the Te Pūkenga steering group demonstrate his ability to lead and influence change on a broader scale.
Beyond academia, Chef Peter’s culinary prowess shines brightly. As the Brand Ambassador and Executive Chef for Everdure by Heston Blumenthal, a prestigious collaboration with Heston Blumenthal and the Fat Duck Group, he showcased his culinary artistry across New Zealand. His talents were not confined to the kitchen; Chef Peter also embraced charity work, representing Heston Blumenthal in numerous charitable events while providing invaluable work experience opportunities for Toi Ohomai students.
Chef Peter’s journey to culinary stardom began with the founding of Plenti Foods Limited, where he wore multiple hats as Chef and Director. His culinary innovation and dedication to promoting New Zealand’s finest produce led him to publish a successful book, “Fresh – the best of New Zealand from market to table.” Through his consultancy work with various prestigious organizations, including Zespri International Ltd and Avocado industry Council, he demonstrated his commercial acumen in translating business needs into culturally and commercially appropriate solutions.
Having garnered international acclaim as a Chef and Director at Kilcamb Lodge Hotel in the Scottish Highlands, Chef Peter’s commitment to excellence earned his establishment several prestigious awards. From Good Hotel Guide’s Hotel of the Year to AA Courtesy & Care Hotel of the Year, his relentless pursuit of quality and customer service became the hallmark of his business. Furthermore, his yacht racing career saw him triumphing in numerous championships, winning accolades and honing his leadership and tactical skills as a Professional Skipper, Navigator, and Tactician.
Chef Peter Blakeway’s illustrious career and exceptional contributions to the hospitality industry have not gone unnoticed. In recognition of his two decades of unparalleled service, he was honoured with the prestigious Individual Supreme Award at the 2022 Bay of Plenty Hospitality Awards. This esteemed accolade further solidifies his position as a luminary in the culinary world, setting him apart as a true leader and innovator.
As a testament to his expertise and reputation, Chef Peter’s influence continues to expand beyond the kitchen. In 2023, he was appointed to the board of Tourism Bay of Plenty, showcasing his commitment to promoting the region’s tourism and hospitality endeavours. His strategic insights and visionary leadership are sure to shape the industry’s landscape, ensuring it thrives for years to come.
When he’s not in the kitchen or navigating the seas, Chef Peter indulges in his love for travel, sailing, and appreciating fine food and wine. A published author and respected contributor to local publications, his passion for storytelling and culinary adventures has inspired many.
In summary, Chef Peter Blakeway is not only a master of the culinary arts but also a visionary leader, an adventurous spirit, and a compassionate soul. His commitment to operational excellence, cultural integration, and community involvement makes him a remarkable individual whose life and career continue to inspire and uplift those around him. Whether in the kitchen, on the high seas, or in the boardroom, Chef Peter leaves an indelible mark, driven by a desire to create extraordinary experiences and make a positive impact on the lives of others. The world is undoubtedly a richer place with Chef Peter Blakeway in it, and his story serves as a true testament to the power of passion, dedication, and giving back.
Beetroot Macaroons, Creamy Vegan Cheese, Spiced Garlic & Shallot Crunch and Teriyaki-Cured Salmon, Winter Slaw, Horseradish and Charcoal Crispbreads
Asparagus, Crispy Egg and Rapeseed Mayonnaise
New Zealand Garden Salad, Sous Vide Duck With 63-Degree Yolk, Pickled and Roasted Beetroot, Green Vegetables, Deep-Fried Courgette Flower
Tarte Au Citron with Compressed Strawberries, And Basil
Avocado Chocolate Truffles