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Peter Rollinson

Peter Rollinson

Casual Cook

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  • Timeline

  • About me

    Singapore based Executive Chef

  • Education

    • Culinary Academy Sofitel Melbourne

      2002 - 2004
      Commercial Cookery III Hospitality Graduated

    • North Ryde TAFE

      2001 - 2001
      Commercial Cookery II Hospitality

    • Epping Boys High School

      1996 - 2001
      Higher School Certificate Higher Education

    • North Ryde TAFE

      2000 - 2000
      Commercial Cookery I Hospitality

  • Experience

    • SODEXO Australia

      Jan 2000 - Jan 2002
      Casual Cook

    • Hotel Sofitel Melbourne

      Jan 2002 - Sept 2002
      Apprentice Chef

    • Circa The Prince

      Sept 2002 - Oct 2004
      Apprentice Chef

      100 Seat 3 Hat Modern European Fine Dining Restaurant

    • Nova Vista

      Sept 2004 - Feb 2006
      Head Chef

      200 Seat Modern Italian Restaurant

    • Sault Restaurant

      Mar 2006 - Sept 2008
      Head Chef

      120 Seat Modern Australian Regional Fine Dining RestaurantAlso very busy wedding venue, holding weddings for up to 250 people from 7 course dinners, to tabled banquets, buffets and cocktail parties.

    • Flutes at the Fort

      Sept 2008 - Dec 2010
      Executive Chef

      Modern Australian 100 Seat Fine Dining RestaurantAlso Executive Chef/Consultant The Tanglin Tree, 120 Seat Cafe under the same company

    • The Prime Society

      Jan 2011 - May 2012
      Executive Chef

      Modern Australian 150 Seat SteakhouseAlso Executive Chef/Consultant Mezze Bistro Bar under the same company

    • The Halia Restaurant & Villa

      Oct 2012 - Jun 2014
      Executive Chef

      Modern European Fine Dining Restaurant with separate 200 seat function villa.

    • Flutes Restaurant. Bar

      Jun 2014 - now
      Executive Chef

      Flutes Restaurant. Bar is a modern European fine dining restaurant located within the National Museum of Singapore. With a capacity of 150 pax we specialize in high end corporate events, weddings and al a carte dining.

    • The Yangon Restaurant

      Jun 2014 - Feb 2017
      Executive Chef

      Leading all aspects of project start up, conceptial design and development. Post opening training, recruitment and handover to local shareholder. -The largest and most ambitious contemporary concept of its kind in Myanmar. -300 pax seating capacity including 5 private dining rooms-kitchen staff of 25 The Yangon Restaurant continues to successfully lead the market today.

  • Licenses & Certifications

    • Cert III Commercial Cookery

    • Certificate IV Commercial Cookery

      Culinary Academy Melbourne
      Aug 2004