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November 13, 2019 welcome [member login]
Allam & McGuinness
Anthony Puharich
Anup Arora
Jonathan Barthelmess
Barthelmess/Davidson
Martin Benn
Mark Best
Martin Boetz
Boetz and Taylor
Boetz and Herbert
Glenn Bowman
Frank Camorra
O Tama Carey
Amy Chanta
Silvia Colloca
Natalie Conti
Serge Dansereau
Denis Daubry
Joshua Davidson
Ben Davidson
Holly Davis
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Rodney Dunn
Eadie & Durrant
Eggert and Whiteman
Elliott-Howery/Spindler
Alex Elliott-Howery
Oscar Espinosa
Matthew Evans
Peter Evans
Colin Fassnidge
Emma Ellice-Flint
Vincent Gadan
Peter Gilmore
Lorraine Godsmark
Ben Greeno
Analiese Gregory
Phillippa Grogan
Sophie Hansen
Damian Heads
Herbie Hemphill
Alex Herbert
Stephen Hodges
Colin Holt
Dan Hong
Nhut Huynh
Belinda Jeffery
Mark Jensen
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Matthew Kemp
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John Lanzafame
Anthea Leonard
Poh Ling Yeow
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Valli Little
Gregory Llewellyn
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Monday Morning Club
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Sean Moran
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Alessandro Pavoni
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Pilu & Pavoni
Pilu & Zamboni
Sean Prenter
Tiw Rakarin
Michael Rantissi
Adrian Richardson
Danny Russo
Brent Savage
Dietmar Sawyere
Marly Schimmelschmidt
Ben Sears & Eun Hee An
Shek and Cheong
Frank Shek
Somer Sivrioglu
John Susman
Gabriele Taddeucci
Darren Taylor
Frank Theodore
Kirsten Tibballs
David Tsirekas
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Joanne Weir
Clayton Wells
Alistair Wise
Nicholas Wong
Stanley Wong
Matteo Zamboni
Federico Zanellato
Adriano Zumbo

Analiese Gregory

Chef

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 2 Michelin Star venues, The Ledbury and Le Meurice, World’s Top 50 Mugaritz, and revered 3 star restaurant Michel Bras.

Back in Sydney, Analiese then spent five years alongside Peter Gilmore, heading the team at Quay, at the time it received its rating in the San Pellegrino Top 50.

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 Brose, 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.

Awards 2015 Time Out Hot New Talent - Analiese Gregory2016 Good Food Guide 1 Hat - Bar Brosé2016 Good Food Guide Best Bar Food - Bar Brosé2017 Good Food Guide 1 Hat - Franklin Restaurant