2018 is set to be a big year for Peter Doyle (and his employer Merivale for that matter). The revered chef is considered one of the greats when it comes to contemporary Australian cuisine, having manned est. since its opening in 2003. But Doyle has just announced his retirement for June, as well as his new role leading Merivale’s new internal chef apprenticeship school.

Doyle amassed a series of accolades throughout his career, including American Express Restaurant Awards Hall of Fame three years running. Making him an expert when it comes to training juniors in the field of cuisine. His kitchen has long been a training ground for some of Australia’s brightest culinary talent, with the likes of Karl Firla, Adam Wolfers, Jordan Toft and Josh Niland all learning under Doyle’s lead.

His next role will see him land a key position at Merivale’s proposed school, set to open in 2019. Doyle will formalise his training shortly for the apprenticeship programme, attaining a Certificate in Training and Assessment and working alongside registered training organisation Allara Learning to determine course content. More than 40 apprentice chefs will be welcomed to the programme when it launches in January of next year.

“I’ve been teaching people ever since I started, for the last 40 years, so this really did feel like the right evolution,” says Doyle. “I don’t want to step away completely. This is going to be face-to-face and hands on, I’m really excited to get in front of a class and teach these kids the skills that have now become so instinctual.”

But Doyle fans will still have an opportunity to indulge in the chef’s fare before he hangs up his hat for good, allowing head chef Jacob Davey to step into his shoes. est. will be launching ‘Peter Doyle’s Best Years’ menu from April 30 to June 2. The tribute will allow guests to experience the dishes that defined his 44-year career. The likes of his pan fried john dory fillet, grilled scallop, spinach, carrot juice – sauternes emulsion will be present, alongside the juniper-crusted venison saddle, beetroot, boudin noir, chestnuts, cocoa paper. A wine list matched to the decades of Doyle’s years in restaurants will also accompany.

Reservations for the ‘Peter Doyle’s Best Years’ menu can be made via merivale.com or by calling 02 9240 3000.