Peter Bagi

Temperance hotel

Peter Bagi is Head Chef at the popular South Yarra venue, Temperance Hotel, where his European influenced seasonal menus celebrate the bounty of Victorian produce.

Temperance Hotel temperance hotel

About Peter Bagi

Born in Hungary, Peter's passion for cooking was ignited at a young age, with his family growing and producing most of their own food. His natural flair for traditional techniques such as pickling, smoking and curing is evident in the layered flavour of his dishes.

Starting his career in the UK at the age of 20, Peter quickly worked his way up to the role of Head Chef. He took the reins of numerous gastro pubs in the capital, including the critically acclaimed Queen's Head in central London before making the move to Melbourne with his wife in 2015.

He quickly found his footing in Australia, starting out in Melbourne's bustling café scene. Following the birth of his daughter he took a step back from senior roles to focus more on family life. During this time he worked as Chef de Partie at a number of St. Ali venues and at Lina's, the renowned French bistro in Port Melbourne.

However, with his heart in dining, Peter returned to gastro pubs, taking on the role of Head Chef at Temperance Hotel under the leadership of Red Rock Venues' Group Executive Chef Graeme McLaughlin.

Bringing with him over 14 years of international culinary experience, at Temperance Hotel Peter creates produce-driven, uncompromising menus, and delivers memorable fine dining events and functions. With a solid reputation as one of Melbourne's best pubs, it is easy to see why Temperance Hotel enjoys such a loyal following.

Peter has kindly shared with us his recipe for Char-grilled prawns with corn, pickled capsicum and flatbread. Enjoy this dish at Temperance Hotel or view it on the Flowerdale Farm website.


Temperance Hotel