Pieter Buijsse

Sous Chef - Laura


Born and raised in The Netherlands, Pieter Buijsse brings an impressive multi-Michellin star-studded CV with exceptional culinary experience spanning over 14 years to his role as Senior Sous Chef of Laura at Pt. Leo Estate.  Pieter decided to be a chef at age 14, after a memorable and pivotal dining experience at Michelin 2-starred restaurant De Kromme Watergan’ in the Netherlands, where he then worked as a Commis Chef for 3 years.

Pieter attributes being a well-rounded chef, having worked alongside some of the world’s best chefs in Michelin Star Restaurants across Europe in Tout á Fait, De Zwethheul, Oud Sluis, and De Kromme Watergang in The Netherlands, Le Pré Catela and L’atelier De Joël Robuchon in France, Hof Van Cleve in Belgium and The Fat Duck in England.

While in the role of Chef De Partie at 3-star Michelin restaurant, Hof Van Cleve, Pieter’s culinary team achieved #25 ranking on the San Pellegrino ‘50 World Best Restaurants’. Pieter moved to Melbourne, where he attained the role of Head Chef at JBS Hospitality, progressing to assisting in developing a new restaurant, Three Blue Ducks, before being appointed as Sous Chef of Laura.

Pieter believes in creating an environment where innovative, creative cooking techniques, and passion prevail, striving to build a successful team at Pt. Leo Estate in Laura which redefines the definition of fine dining in Australia. 

What is your favourite Pt.Leo Estate Sculpture?

Inge King ‘Grand Arch’.

What is your favourite Pt. Leo Estate Beverage?

Pt. Leo Estate Negroni.

What is your favourite Pt. Leo Estate Dish?

Dry-aged woodfire squab, foie gras, Jerusalem artichokes gratin, sauternes reduction & Red Hill hazelnuts.

What is your favourite thing to do on the Mornington Peninsula?

Cape Schanck walking track for the array of sea succulents and sea herbs.



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