Chef and Author; Tasmania, Australia

Analiese Gregory is a chef, author, and television personality residing in Tasmania, who is known for sourcing food from the land through techniques such as hunting, foraging, fishing and diving. Originally hailing from New Zealand’s North Island, she spent a few years of her childhood traveling remote areas of Australia with her parents. She took up cooking at the age of fifteen before graduating with a diploma of culinary arts from Auckland University of Technology. Her extensive resume starts with her time at Logan Brown in Wellington before traipsing across the world to work in Europe’s most prestigious kitchens, including two Michelin-starred venues, The Ledbury and Le Meurice, World’s Top 50 Mugaritz, and revered 3-starred restaurant, Michel Bras. Back in Sydney, Analiese then spent five years alongside Peter Gilmore, heading the team at Quay, during which it was placed in the San Pellegrino Top 50. Following her time at Quay she traveled and cooked across the world and in 2016 returned to Sydney to lead the kitchen at Bar Brose, cooking a menu defined by what she would want to cook for friends if they were coming over for a dinner party. The countryside beckoned over the big city and having already established strong ties with Tasmania after numerous weekend visits to both friends and producers, Analiese decided to make the sea change in July 2017 to head the kitchen at Franklin, where she dove for urchins on her way to work, established personal relationships with her growers, and prepared produce driven menus. Since 2020, Analiese has released her first book, How Wild Things Are, shot an eight-part tv series for SBS food titled A Girls Guide to Hunting, Fishing, and Wild Cooking, worked with Gordon Ramsey in the Tasmania episode of Gordon Ramsey: Uncharted, and been cooking outdoors all over Tasmania.@analiesegregory 

Photo credit: Nikki To