Together with his Australian wife, Piera, also a chef, young English chef Ralph Potter heads Pegrum’s, one of Sydney’s most beloved restaurants in the inner city suburb of Paddington. Born in London and schooled in the Midlands, Potter has been cooking since the tender age of fourteen having "wangled" his way into catering college pretending to be the minimum age of sixteen. Ralph then worked extensively in and around London attempting all the while to secure employment in several French kitchens who seemed not be too interested in "an eighteen year old English kid who wanted to cook in France" until he entered and won the Robert Carrier Chef of the Year. Four weeks later, Ralph received a letter from the legendary George V Hotel in Paris offering him a commis position. Ralph learned much from and was profoundly influenced by his time there before moving to the Hotel de Berg in Geneva where he met Piera. After a brief time back in London the couple travelled to Australia and settled in Adelaide for three years before purchasing Pegrums from highly regarded chef Mark Armstrong.

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