MCEC’s Executive Chef, Peter Haycroft joined the southern hemisphere’s largest kitchen in October 2015.
Peter’s passion for hospitality developed at an early age, living above the British Hotel in North Melbourne managed by his parents.
At 16, Peter began an apprenticeship at The Fawkner Club Hotel and Mitre Tavern in Melbourne. At the time, both establishments were at the forefront of gastro pub dining.
Upon completing his apprenticeship, Peter packed his bags and headed around Australia, working in various five-star hotels and restaurants.
In 1990 Peter travelled to the United Kingdom, finding work in the Scottish Highlands and the famous kitchens of the Ritz Hotel in Piccadilly.
After working in some of the world’s premier hotel kitchens including Hyatt and Accor, Peter returned to Melbourne and joined EPICURE at the Melbourne Cricket Ground as Chef de Cuisine in 2001. Peter obtained the role of Executive Chef in 2008 and led his team deliver high class products and major events, including the AFL Grand Finals, international cricket, MCC 175 year celebration, Australian Grand Prix, Flemington spring racing carnival, President’s Cup and the 2006 Commonwealth Games.
Peter drove the development of the EPICURE food philosophy, MCG corporate, matchday and non-matchday food, apprentice programme, sustainability management and food safety management programs.
Peter’s commitment to support Victorian producers is a passion he shares with the MCEC kitchen team, heading up 15 chefs and more than 70 kitchen assistants, creating the venue’s dishes in-house using the best seasonal and local ingredients.