Peter Gordon — The Father of Fusion

Auckland/London

Peter Gordon (of Māori descent, from Wanganui) is New Zealandʻs most internationally famous chef and the inventor of what became known as “fusion cuisine” — though he hates the term. In the 1980s at The Sugar Club in Wellington, Gordon started blending Asian and European techniques with NZ ingredients in ways nobody had attempted. He moved to London, ran The Providores and Tapa Room for 18 years, published eight cookbooks, co-founded Crosstown Doughnuts, and returned to Auckland to open The Sugar Club in the Sky Tower and Dine by Peter Gordon. His approach: NZ ingredients treated with global technique, no boundaries between cuisines. He made an ONZM in 2009 for services to the food industry. Gordon is to NZ what Alan Wong is to Hawaiʻi: the founding chef who proved that local ingredients could anchor world-class cuisine.

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