PETER MCKENNA
CHEF/DIRECTOR AT BISTRO ELEVEN FIFTY FIVE; DIRECTOR AT EL PERRO NEGRO
GLASGOW, SCOTLAND
Chef Peter McKenna hails from the border town of Monaghan, Ireland. His culinary journey began with formal training at the renowned Killybegs culinary school in Donegal, where he honed his skills and started to develop a passion for cooking. In the late 90s, Peter set out to explore the world, embarking on a culinary adventure that took him through Den Haag and London, finally landing in Sydney. There, he had the privilege of working at the esteemed three-hat Banc restaurant, which left a lasting impression and imparted a refined nose to tail approach to cooking.
Upon returning to Europe, Peter expanded his culinary horizons with stints in prestigious establishments such as 2-star Patrick Guilbaud, The Clarence, and 1-star Chez Bruce. A unique chapter of his career unfolded when he spent four years as the personal chef to a Saudi sheikh, travelling the globe and immersing himself in diverse food cultures while exploring local markets and cooking for the world's elites.
After this international experience, Peter returned to solid ground, taking on the role of sous chef at Michael Caines' Glasgow restaurant in the Abode Hotel for two years. He then ventured abroad once again, this time as the head chef on a 70+ meter super yacht, further refining his skills in a high-pressure environment.