Pieter Buijsse

Pinchy’s executive chef Pieter Buijsse is one of Australia's most exciting and innovative chefs, and a MF&W top 30 under 30’s alumni. 

Buijsse grew up in the Dutch countryside where he started washing dishes in a local two-starred restaurant at the age of just 12. Getting a taste for the culinary world, Buijsse trained at the acclaimed restaurant Hof van Cleve in Belgium, which has held three Michelin stars for 18 years. 

After working his way up the ranks in multiple three Michelin-starred restaurants throughout Europe, he travelled to Australia in 2014 where he was the senior sous chef at Point Leo Estate at the two-hatted Laura Restaurant and, thereafter, executive chef across both of Jacklope’s restaurants, fine dining Doot Doot Doot and the more casual fire-driven Rare Hare. 

Most recently, Buijsse has been appointed the new executive chef at Pinchy’s, aiming to inject a fresh, bold and modern menu as the restaurant enters a new era of dining to add an exciting new element of meat to its premium seafood offerings.

With a focus on celebrating seasonal produce, Buijsse’s ambitious and creative dishes boast a fun and modern take on an Aussie classic that celebrates the finest seafood and meat, offering a truly elevated surf and turf dining experience. 

Buijsse is also the executive chef of Pearl Chablis and Oyster Bar, Pinchy’s sister restaurant that is dedicated to nature’s perfect pairing with world-class degustation dining