The Culinary Evolution of Peter Sanchez-Iglesias: From Bristol Roots to London Heights

Peter Sanchez-Iglesias stands as a titan of the modern British food scene, a chef whose career is defined by relentless innovation, emotional depth, and a string of prestigious Michelin stars. Originally making waves in Bristol alongside his late brother Jonray, Peter has transitioned from a local prodigy to a nationally recognized culinary visionary. His journey is a testament to the power of high-pressure creativity and the ability to reinvent oneself while staying true to one’s heritage.

The foundation of Peter’s reputation was built at Casamia, a restaurant that began as a family-run Italian trattoria before the Sanchez-Iglesias brothers transformed it into one of the UK’s most experimental dining destinations. By 2009, their hard work was rewarded with a Michelin star, a distinction the restaurant held with pride for over a decade. Peter’s cooking style at Casamia was famously seasonal, often changing the entire menu, decor, and soundtrack to reflect the four seasons.

Following the tragic loss of his brother Jonray in 2015, Peter took the helm with renewed vigor, eventually opening Paco Tapas, a tribute to his father. This venture quickly earned its own Michelin star, proving that Peter could master both ultra-modern fine dining and the soulful, ingredient-led simplicity of Spanish tapas.

In 2019, Peter made a high-profile move to the capital, launching Decimo on the 10th floor of The Standard hotel in King’s Cross. Decimo represents a fusion of his Spanish roots and his love for Mexican flavors, executed with the technical precision of a Michelin-trained chef. The restaurant the old mill wroxham became an instant sensation, known as much for its breathtaking views of the London skyline as for its Gambas Rojas and signature tortillas.

His influence in London continues to grow. Most recently, he introduced Decimiño, a more casual rooftop counterpart to Decimo, focusing on high-energy vibes, tacos, and agave-based cocktails. This move highlights Peter’s versatility—moving seamlessly between the hushed intensity of a tasting-menu kitchen and the vibrant, fast-paced atmosphere of a modern sky-bar.

While the original Casamia closed its doors in 2022, Peter’s impact on the industry remains profound. He has hinted at a future revival of the brand, emphasizing that any new iteration must be a “destination” that pushes culinary boundaries further than ever before.

Peter Sanchez-Iglesias is more than just a chef; he is an artist who uses the kitchen to process grief, celebrate family, and explore global cultures. Whether he is grilling over open flames in London or planning his next big move in Bristol, his commitment to excellence ensures he remains at the very forefront of the global gastronomic map.