Analiese Gregory

Hailed as one of the most exciting chefs of her generation, from the age of 16, Analiese Gregory has made a name for herself in some of the world’s most famous restaurants. Now she has swapped the dazzling Michelin star restaurants of Paris’s Le Meurice and Sydney’s Quay for rugged Tasmania. Until recently, Analiese was head chef at Hobart restaurant Franklin, earning two Hats for the establishment and attracting epicureans from around the world. Gordon Ramsay has said ”This girl is a force to be reckoned with” and Nigella Lawson has been quoted saying “Her cooking makes me deeply happy”.

Analiese has authored a book about her experience How Wild Things Are – Cooking, Fishing and Hunting at the Bottom of the World and her new life has been documented in the SBS Food Series ‘A Girl’s Guide to Hunting, Fishing and Wild Cooking’. Analiese combines her love of nature with her extraordinary culinary skills to cultivate a cooking and lifestyle ethos of self-sufficiency which respects the seasons and local ingredients.