Hailing from New Zealand’s North Island (she also spent a few childhood years 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, Wellington, before heading to work in Europe’s most prestigious kitchens, including The Ledbury and Le Meurice (both have two Michelin Stars), Mugaritz (The World’s 50 Best Restaurants), and revered two Michelin Star restaurant, Bras. Back in Sydney, Gregory spent five years alongside Peter Gilmore at Quay.

Following her time at Quay, Gregory set out to Morocco in 2014, running a pop-up restaurant out of Numero 7. She returned to Australia to join the team at Sydney’s hugely popular hatted restaurant ACME in January 2015.

Gregory’s next move was a sea change to Tasmania, taking the reigns at Hobart’s two-hatted restaurant, Franklin. Having spent years establishing strong relationships with the region’s producers, the move was a logical progression. Gregory’s food at locavore restaurant Franklin is uncompromisingly produce-forward and regionally-driven. And for a chef that might stop off on the way to work to dive for sea urchin, Hobart has been the perfect fit for Gregory.