Chef Analiese Gregory Revels in Tasmanian Wild

New Zealand-born chef Analiese Gregory, 36, tells the Financial Times “why she turned her back on the world’s chicest restaurants to set up home – and a kitchen – at the edge of the world”.

Over the past couple of years, Gregory – “one of the most intriguing chefs of her generation”, as the introduction to her new cookbook describes her – has been gradually withdrawing from civilisation, writes for the FT.

Gregory forged a reputation working at some of the world’s leading restaurants, including The Ledbury in London, Bras in Aubrac in France, Mugaritz in San Sebastian and Quay in Sydney. (Her father is noted chef Mark Gregory.) But in 2017, she left all that behind to relocate to Hobart, Tasmania (“a small island at the bottom of the world,” as she puts it), and head the kitchen at Franklin, the restaurant opened there by chef David Moyle in 2014. Two and a half years later, she left again, this time retreating to her remote farmhouse 40 minutes outside Hobart, where she’s been living alone for the past year.

Original article by Ajesh Patalay, Financial Times, February 13, 2021.

Photo by Adam Gibson.

Tags: Analiese Gregory  Financial Times  

Analiese Gregory Opening Tasmanian Anti-Restaurant

Analiese Gregory Opening Tasmanian Anti-Restaurant

New Zealand-born Tasmania-based chef Analiese Gregory, who lists high-profile restaurants such as London’s The Ledbury and Spain’s Mugaritz on her resume, as well as Sydney’s three-hatted Quay and Hobart’s two-hatted Franklin,…