Peter Sheppard was born in Oxford, England and moved to Australia with his parents when he was 11. Peter knew from an early age that he wanted to be a chef, admiring in particular Raymond Blanc and his famous Le Manoir Aux Quait Saisons located just outside Oxford.
Peter trained under Liam Tomlin at top Sydney restaurant, Banc, before leaving Banc in December 2002 to open Reflections Waterfront Restaurant in Huskisson, on the NSW South Coast.
Peter opened Caveau in May 2004 with his wife Nicola and only one assistant in the kitchen. Now, many years and many accolades later, Peter has a much larger and stronger team, but still the same passion for beautiful ingredients, carefully crafted food and top notch service that makes dining at Caveau the wonderful fine-dining experience that it is.
Vanilla and Apple Pain Perdu, Apple Sorbet and Blueberry Compote Posted April 24, 2015 by Peter Sheppard Posted in: Baking &a...view all