Peter Fiori, head chef at Coutts, has worked in a number of prestigious UK and international restaurants. He trained at L’Escargot in Greek Street, London, for two years before he moved to Switzerland to become a chef at Hotel Alpenof’s Michelin-starred restaurant.
He then turned his hand to Italian cuisine and worked at Villa Antinori in Italy and Hotel Chiocco, a five-star hotel in northern Tuscany.
Peter returned to the UK to work in the Noblerot restaurant, London, after which he spent four years as head chef to the chairman of Midland and Shanghai Bank. Subsequent restaurants Peter has worked in include Mossimons, Chez Bruce, Le Gavroche and 36 on the Quay.
In 2002, Peter became Head Chef at Coutts and set about transforming the service and style of client entertaining and food. He regularly spends time working in top restaurants in order to keep up to date with new ideas and techniques.