Peter says he lives and breathes food, and he is a fifth generation baker. 

He formally trained in both New Zealand and at the University of Holland, in patisserie, baking and chocolaterie. 

Peter has managed/directed a successful patisserie/chocolaterie/caf¨¦. He has been lecturing since 2009, specialising in celebration cakes and chocolates, and joined the MIT wh¨¡nau in 2014.

We eat what we bake!