Analiese Gregory is one of the most talked about and trailblazing young chefs in Australia today. Born in the New Zealand city of Auckland to a Welsh father and Chinese-Dutch mother, she was raised on a mix of stroopwafels and pork buns, and schooled long-distance for three years during a caravan trip around Australia.
Gregory has a string of enviable kitchen credits to her name, among them The Ledbury, Michel Bras, Mugaritz and Sydney’s Quay. Having flirted with returning to France, she instead packed her bags on a whim in 2017 and moved to Tasmania, heading up Franklin – the state’s most acclaimed restaurant – in Hobart.
In 2020 Gregory appeared with chef Gordon Ramsay in an episode of his National Geographic series Uncharted as a culinary guide to Tasmania, introducing its unique ingredients and food traditions. She also has her own SBS television series – A Girl’s Guide to Hunting, Fishing and Wild Cooking – that follows her adventures in Tasmania.
When not busy with a project this dynamic chef is renovating her 110-year-old farmhouse in the Huon Valley, where she lives with a cornucopia of farm friends and a wardrobe filled with charcuterie (a new hobby; she insists it was the best place for it!). Gregory, who plans to open a bespoke intimate restaurant, cherishes her time in nature foraging, diving, hunting, cooking on beaches and connecting with the people whose life work it is to grow our food.
Gregory’s 2021 book How Wild Things Are celebrates nature and the slow-food life across Tasmania.
