Support Chef Analiese Gregory to feed people in need.

Analiese Gregory began cooking at 15 in her native New Zealand, training at Wellington’s Logan Brown before heading to Europe to work through some of the continent’s most demanding kitchens — two-Michelin-star The Ledbury in London and Mugaritz in Spain, followed by three-Michelin star Michel Bras and Le Meurice in France.

She then spent five years in Sydney working alongside Peter Gilmore at Quay, before taking her cooking to Morocco, running a pop-up restaurant out of Numero 7 in the desert. In July 2017, Gregory made the move to Tasmania to head the kitchen at Hobart’s Franklin, working 16-hour days and earning the restaurant Two Chef’s Hats while cooking for guests including Nigella Lawson and Yotam Otolenghi.

In 2021, she left the restaurant behind entirely to focus on a 115 year-old coage and farm in the Huon Valley, a decision she’s described as the biggest risk of her career. That decision produced her bestselling book How Wild Things Are: Cooking, Fishing and Hunting at the Bottom of the World, and the SBS series A Girl’s Guide to Hunting, Fishing and Wild Cooking, now in its second season, which documents her shift from restaurant chef to forager, hunter and diver.

In August 2025, Gregory opened a small 10-seat 'anti restaurant' out of her own cottage, serving food she’s grown, hunted and foraged herself — plans she describes as coming full circle after early career self-doubt about her own cooking.

At CEO CookOff Hobart, Gregory brings a career that walked away from some of the world’s most prestigious kitchens in search of something more honest — proof that the most sustainable food often starts with knowing exactly where it came from.