Analiese Gregory

From the age of sixteen, Analiese Gregory has been making a name for herself in some of the world’s most famous restaurants.

Her career started in her home country of New Zealand, at Logan Brown in Wellington. From there she has travelled to work in some of Europe’s most prestigious kitchens, including 2 Michelin Star venues, The Ledbury in London and Mugaritz in Spain, 3 Michelin Star Michel Bras and Le Meurice in France, before spending 5 years alongside Peter Gilmore at one of Australia’s most revered restaurant, Quay, in Sydney.

It was from here Analiese went to the Moroccan desert, running a pop-up restaurant out of Numero 7 before returning to Sydney to join the team behind ACME. In 2016 she opened her own Sydney venue, Bar Brose, before deciding to leave the city for a peaceful country life in Huon Valley, Tasmania.

Until recently, Analiese was working 16-hour days, winning a hugely coveted two Hats for the Hobart restaurant, Franklin. People travelled far and wide, from all over Australia and around the world, to taste her food – amongst them, some of the world’s most celebrated foodies, such as Nigella Lawson and Yotam Ottolenghi.

Analiese Gregory has released a stunning and picturesque book, How Wild Things Are: Cooking, Fishing and Hunting at the Bottom of the World,
which celebrates slow-food and the rugged Tasmanian landscape.

Hailed as one of the most exciting chefs of her generation, Analiese is now going it alone. The trailblazer chef, author and lover of all things wild is now forging a new life for herself, in Tasmania, Australia where she hopes to combine her love of nature with her extraordinary culinary skills.