About Peter Van Es 

​Previously Chef & Beverage Manager for a major 5-star hotel of 415 rooms, Sydney born Peter Van Es is now venturing out on his own into the world of business opportunities under the name - 2pots.  

At the age of 20, when first moving out of home, Van Es’ future mother in law gave him 2 copper based pots each with only one handle, both eventually breaking off. He has only in the past 18 months consigned these pots to the sandpits of children’s play – hence new pots, a new direction for Van Es and the name 2pots. 

Prior to his over 12 year stint at the many incarnations in Jamison Street Sydney, Van Es was Executive Chef for a small local restaurant, Ecco Mosman (15/20 SMH Review – Terry Durack – 1999) and Executive Sous Chef at the Sydney Hilton.  With an exceptionally well trained-background, he holds over 14 national awards for cooking and 26 years experience in the trade.  Van Es won a scholarship to work with Michael Roux, at “The Waterside Inn”, Bray, UK, a 3 Michelin star restaurant.  He was employed as Commis Chef then moved onto Chef de Partie in charge of fish. After stints at Le Norte, Plaisir, France and some time spent at Raymond Blanc’s 2 Michelin star restaurant, Le Manoir aux Quat Saisons, Van Es moved back to Sydney to establish a foothold in the local market. 

He has a passion for fresh Australian produce.  “Simple food, cooked well” Van Es says.  “I try to run my kitchen efficiently and get enjoyment from training my team”.  “My food is for those who believe quality of a dish comes from accumulating the freshest of ingredients”. 

Van Es oversaw all restaurants and bars, banqueting menus, wedding menus, room service including Charr, the signature restaurant of the hotel that serves prime cuts of grain-fed and aged beef plus a great selection of fresh seafood with Van Es’ interpretations.  

Van Es regularly consults and manages Australian Promotions for Meat and Livestock Australia and Stockyard Beef, Queensland in various countries around the globe. 

Additionally, Van Es runs Master classes to groups of up to 100 local young aspiring chefs on the benefits of Australian beef, veal, lamb and goat. Van Es is passionate about how to get the best out of all parts of the product in question. This has recently taken him to Master classes in Manila, Philippines, cooking at the Australian Ambassador’s residence in Manila and a tour of China that includes Australian Beef and produce promotions at the JW Marriott in Shanghai, both Intercontinental  Hotels in Beijing, as well as stints at the Ritz Carlton, Sanya, Hainan Island, China and the Nerada Grand Hotel in Huangzhou. 

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