Pete Biggs

About

Humble Beginnings

Pete Biggs’s culinary journey began with humble roots, starting as a pot washer at a local Beefeater restaurant. He attributes his success to the foundation laid by these early experiences and believes that starting at the bottom is essential for understanding the industry.

Formative Years at The Vineyard

In 2002, Biggs joined The Vineyard in Stockcross, working under renowned chef Nathan Outlaw. This experience proved transformative, sparking his passion for ingredients and seafood. He credits Outlaw for providing him with the space to develop and grow as a chef.

Partnership with Nathan Outlaw

Biggs and Outlaw’s enduring partnership is characterized by mutual respect and a shared commitment to teamwork. While Biggs appreciates Outlaw’s influence and management style, he also brings his own creativity and skill to the table.

Success at Outlaws at The Capital

At Outlaws at The Capital in London, Biggs continued to uphold Outlaw’s philosophy of simple, skillfully prepared seafood. Despite the transition to a more upscale setting, Biggs maintained the essence of the Outlaw methodology while adapting to the demands of the London dining scene.

Expansion to Dubai

Biggs’s culinary prowess earned him the opportunity to oversee Outlaw’s new venture at Al Mahara in Dubai. His focus on fresh, honest ingredients and commitment to seafood excellence remained steadfast, even in an international setting.

Passion for Seafood and Sustainability

Throughout his career, Biggs has remained dedicated to sourcing the finest seafood and maintaining strong relationships with local suppliers. He emphasizes the importance of sustainability and encourages diners to explore a variety of seafood options beyond traditional choices.

An Egalitarian Approach to Cuisine

Biggs eschews food heroes and instead celebrates anyone with a love for food. His culinary philosophy centers around the “Three Fs”: food, fish, and football, reflecting his down-to-earth approach to cooking and dining.