Interview with Chef Analiese Gregory of Franklin restaurant in Hobart, Tasmania

ANALIESE GREGORY is head chef of Franklin. Originally hailing from New Zealand’s North Island, and also spending a few years of her childhood travelling remote areas of Australia with her parents, Analiese took up cooking at the age of 15 before graduating with a diploma of culinary arts from Auckland University of Technology. Her extensive CV starts with her time at Logan Brown in Wellington, before traipsing across the world to work in Europe’s most prestigious kitchens, including time at two Michelin-starred venues, The Ledbury and Le Meurice, S. Pellegrino’s World’s 50 Best ranked Mugaritz, and the revered three-Michelin-star restaurant of Michel Bras. Back in Sydney, Analiese then spent 5 years alongside Peter Gilmore, heading the team at Quay, including when it joined the S. Pellegrino’s World’s 50 Best list. Following her time at Quay, Analiese then jetted off to the deserts of Morocco in 2014, running a pop-up restaurant out of Numero 7. She then joined the team behind ACME in the kitchen in January 2015, before it was decided that they wanted to open a bar reflective of the natural wine bars they encountered in Europe. It was from March 2016 that Analiese then headed up her own Sydney kitchen at Bar Brosé, cooking a menu defined by what she would want to cook for friends if they were coming over for a dinner party. Countryside beckoned over big city, and having already established strong ties with Tasmania after numerous weekend visits to both friends and producers, Analiese decided to make the seachange in July 2017 to head the kitchen at Franklin. This now sees Analiese diving for urchin on her way to work, establishing personal relationships with her growers, and preparing produce driven menus at the restaurant. She was named a 2015 Time Out Hot New Talent, received 1 Hat and Best Bar Food for Bar Brosé in the 2016 Good Food Guide, and again received 1 Hat in the 2017 guide for Franklin. (Hobart, Tasmania)