Peter Everett shares his life in food, from his earliest memories to his favourite flavours and culinary inspirations.
Peter Everett is a Waterford native, having grown up in Viewmount Park on the edge of the city. Peter studied culinary arts in Cathal Brugha Street while working with Michael Quinn in Waterford Castle. While under Michael’s tutelage, Peter was awarded Eurotoques Young Chef of the Year. Peter went on to work in Chapter One in Dublin before joining the team at Restaurant Forty One, where he worked with Graham Neville as sous chef. Over the years, Peter has developed his own style of cooking, which reflects his deep respect for high-quality produce and the enjoyment of a well-cooked meal. Everett’s is the realisation of Peter’s long-held ambition to open his own restaurant back home in Waterford. Peter is joined on his journey by co-owner and partner Keith.
Peter is one of a number of leading chef-owners taking part in this year’s Waterford Festival of Food, which returns from April 24–26, 2026. As part of the programme, Everett’s will feature in the inaugural Waterford City Tapas Trail on Friday evening, a new addition that brings the festival into the heart of the city for the first time.
The trail highlights the strength and diversity of Waterford’s restaurant scene, with guests moving between three standout venues to sample dishes rooted in local ingredients and seasonal produce. It reflects the wider festival ethos of connection – between chefs, producers and place – while offering a sociable way to experience the city through food.
He shares with us his life in food.
What are your earliest memories of food?
A few bits spring to mind – Bovril on toast for breakfast, leftover roast chicken sandwiches in my lunch box (I loved them so much) and butterfly buns that my mother made (so exotic and exciting at the time).
How would you describe your relationship with food?
I like it a bit too much!
What was the first meal you learned to cook?
Cooking at home was simple home cooking, so possibly a pork chop with overcooked broccoli and boiled potatoes!
How did working with food become your career?
I always liked eating, so I could always be found in the kitchen, and it naturally progressed from there.
What’s your go-to breakfast?
During the week, I don’t eat much in the mornings, I generally have a banana on the way to work. On Sundays, I like to make brunch. Something like smoked bacon, poached eggs and a baguette left over from the restaurant.
If you’re impressing friends and family at a dinner party, what are you serving up?
I’d invite them to the restaurant, I’m not really one for dinner parties.
Who is your culinary inspiration?
Myrtle Allen – I loved her ethos. Her ideas around sourcing and cooking were ahead of her time. I had the honour of serving on the Euro-Toques food council with her.
What would your last meal on earth be?
Beef bourguignon with mashed potato.
What’s your go-to comfort food?
Spaghetti bolognese or a Chinese takeaway (including spring rolls).
What’s the go-to quick meal you cook when you’re tired and hungry?
I generally have some nice cheese in the fridge so probably cheese with bread or crackers… and maybe some peanuts.
What is one food or flavour you cannot stand?
Okra – an awful vegetable!
Hangover cure?
A chicken fillet roll.
Sweet or savoury?
Both! I love it all, unfortunately.
Fine dining or pub grub?
They both have their place. I probably prefer something casual on a night off. When on holidays, I like to try out some of the local high-end places.
Favourite restaurant in Ireland?
There are many to choose from, so it is hard to pick a favourite. I recently had a delicious meal in Bastion in Kinsale and I loved the fish mixed grill in the Tannery in Dungarvan with some lovely new potatoes, so I will go with those two for now!
Best coffee in Ireland?
I’ll choose my local – Trade on Coffee House Lane in Waterford. I go there most days. Good coffee and friendly people.
What are your thoughts on the Irish foodie scene?
The Irish food scene is vibrant at the moment but we need to be careful that it does not go style over substance and we don’t take good cooking and eating for granted.
What’s your favourite thing about cooking?
I find it rewarding coming up with a new dish that I think people will enjoy (and when I’m at home – eating it!).
What does food — sitting down to a meal with friends, mindfully preparing a meal, nourishment, etc — mean to you?
Food to me means pleasure and happiness. I do love cooking, so I enjoy the journey to the meal as well.
Food for thought — What are some areas for improvement within the Irish food/restaurant/hospitality scene?
It is clearly getting harder and harder for our small producers to survive and thrive and give us the raw materials we need to make great restaurants. Therefore, they need to be looked after and we need to be willing to spend money on good local produce.
Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.
I recently holidayed in Kinsale for a week and we ate really well every night. The standard of cooking and hospitality for a small town was excellent.
Compliments to the chef — Now’s your chance to sing the praises of a talented chef, beloved restaurant or particularly talented foodie family member.
I’ll give a shout out to my former boss Graham Neville, who is the head chef at Dax in Dublin. He was a great mentor for many years and he cooks the food you want to eat.
Secret ingredient — What, in your estimation, makes the perfect dining experience?
When you can taste love in the food and feel care in the service.
For more details on the festival event featuring Everett’s, visit www.waterfordfestivaloffood.com