Pete Hilcke

Pete Hilcke
Pete Hilcke is a seafood Chef in Melbourne Australia

1. How did you get started in the industry?

I Started out as a chef in the Royal Australian Navy at the age of 17. Cooking was something I always was fond of and to experience the world with the Navy only enhanced it. 

2. Why do you do what you do?

I have a passion for Cooking, Media and Well being. We have one life and this is it. 

3. What is your first seafood or fishing memory?

First Memory was being in the South China Sea with the Navy and a Killer whale jumped out of the water chasing its prey, It was amazing and then on from a 17 year old fell in love with the Ocean. 

4. What does your average day look like?

Waking up and being Grateful for life then into emails for 30 mins, then onto Phone Calls and appointments for a busy day. Working as a Seafood Consultant, Actor (media) and Private Chef is very demanding and I wouldn’t change it for the world. 

5. What is your favourite part of the day?

My Favourite part of the day waking first thing in the morning and having me time. 

6. What’s one thing people would not know about your day?

Working in my own business being a brand the average work day is around a 12 to 16 hour day

7. What is your favourite seafood and why?

Sea Bream is one fish I love immensely due to the fact, I cook it skin side down for about 90% of the cooking process on a medium heat, then turn the heat off, Flip it and set up the rest of the plate. Extremely simple and beautiful. 

8. Where do you see the industry going in the future?

Aquaculture has a massive part to play in seafood moving forward, I believe that the Industry has to work closer with Governments and Recreational Anglers to keep as much local seafood around as possible in a sustainable way. 

9. What’s a common misconception you encounter about seafood?

The general public that I talk to, think that majority of our seafood is Local, once I say how much is Imported, they are actually shocked. 

10. What are the 3 main qualities people should look for in seafood they purchase?

1. Is it Local to their state they live in or is it Australian seafood?
2. Make sure fillets if you buy them, aren’t bruised and smell like the ocean and whole fish glistens like the ocean on a calm day and clear eyes with bright red gills.
3. Get to know your fishmonger, as they will always look after you and give you great service because you actually care about them.


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Pete Hilcke is a seafood Chef in Melbourne Australia