“There are so many other ways you can work on the culinary platform without being chained to a location. I’m a fringe-dweller.”
It wasn’t supposed to happen like this. Analiese Gregory only ever meant to take six months off as executive chef at Hobart’s highly regarded Franklin to meet a book deadline. Three years later, she’s still roaming free – with gigs including cooking for guests on a private island, consulting to the Australian Open, catering for luxury elopements and developing a home-based food experience. “I’m happy with how it’s all happened,” she says, “even though it was unexpected.”
Gregory is just one of a raft of chefs choosing to walk away from full-time restaurant work to explore other opportunities. Some of these decisions
