Eat Out Award winning chef Peter Tempelhoff is one busy man. In his role as executive chef of Liz McGrath's The Collection, he's at the helm of a whopping six restaurants, most notably one of this year's 20 nominees, The Greenhouse at The Cellars Hohenort. Inbetween juggling his multiple culinary responsibilities, he was able to answer a few of our questions.

How did it feel to be nominated for the Eat Out Restaurant Awards?

It is always a great feeling. It's like a long pat on the back from a respected friend.

Describe a signature dish at The Greenhouse?

Blackened tuna loin with abalone, pickled mushrooms, cucumber sorbet, crispy seaweed, wasabi bavarois and powdered yuzu dressing.

What ingredients are always in your kitchen?

Offal and radish in some guise or another.

Did you always want to be a chef? Any other big dreams?

I have always loved cooking and food. I guess I wanted to be an actor, but I was never any good at it as I got too nervous in front of audiences!

Three words that best describe you?

Relaxed, systematic, passionate.