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Analiese Gregory, head chef of Franklin in Hobart diving for abalone.

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The Grill: Chef interviews 2018

Catch up on The Good Food Guide editor Myffy Rigby's chef interviews.

31 stories
Letting go: Guillaume Brahimi says he was a perfectionist and tough to work for in his younger days.

Guillaume Brahimi's message to chefs: Think before screaming

  • Myffy Rigby
American pizzaiolo Joe Beddia aims to recreate the pizza flavour profile of his childhood.

Meet Joe Beddia, the man behind America's best pizza

  • Myffy Rigby
Sam Christie has been working in restaurants since he was 15. "I've got loads of passions but I don't know how to do anything else."

Longrain's Sam Christie: Running restaurants is in my blood

  • Myffy Rigby
After a stint in Hobart, David Moyle now runs Longsong, the Thai inflected bar/restaurant above Melbourne institution Longrain.

Longsong's David Moyle on upping sticks and cooking from the hip

  • Myffy Rigby
Franklin chef Analiese Gregory has developed a love affair with Tasmania, foraging and diving on her days off.

Chef Analiese Gregory: Cow whisperer, quiet achiever, hedgehog saint

  • Myffy Rigby
'Coming from England to a place like Adelaide in the summer ... it's f---***ing magical.'

Africola chef Duncan Welgemoed: Expelled at 13, excelling at 34

  • Myffy Rigby
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Los Angeles chefs Jon Shook (left) and Vinny Dotolo.

Don't call it dude food: Meet high-flying Los Angeles chefs Jon Shook and Vinny Dotolo

  • Myffy Rigby
'If you want to sit on the ocean, everyone has to pay for it': Maurice Terzini in Icebergs, Bondi.

Maurice Terzini, king of Bondi and Lazarus of Australian dining

  • Myffy Rigby
Chef Victor Liong describes himself as 'technique-driven'.

Lee Ho Fook chef Victor Liong: 'These temples of gastronomy aren't producing racehorses'

  • Myffy Rigby
John Fink realised at 40 that it was time to get a real job, so he set about transforming his family's restaurants.

John Fink: From party monster to three-hat restaurateur

  • Myffy Rigby
Stephen Harris, from The Sportsman restaurant in Kent, Britain: 'I think the big trick is to be able to remain at the cutting-edge, but make it popular at the same time.'

The Sportsman chef Stephen Harris: From punk rocker to Michelin-starred restaurateur

  • Myffy Rigby
British chef Alastair Little is taking over the late Jeremy Strode's kitchen at at Bistrode CBD until later this year.

From Notting Hill to Earlwood: Why one of Britain's greatest chefs is making Australia home

  • Myffy Rigby
Colin Fassnidge says he no longer reads social media 'because I'm quite happy within myself'.

Colin Fassnidge, chef in reality or a reality chef?

  • Myffy Rigby
Istanbul chef Mehmet Gurs has 19 cafes and restaurants in the Turkish city.

Half Swedish, half Turkish, chef Mehmet Gurs' food has made him whole

  • Myffy Rigby
Emma McCaskill in her restaurant The Pot.

Stirring The Pot with chef Emma McCaskill

  • Myffy Rigby
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Star Irish chef JP McMahon would like to see the new generation of chefs relax a little.

Galway chef JP McMahon on why there's more to Ireland than the craic

  • Myffy Rigby
Christian Puglisi

Relae chef Christian Puglisi: There's nothing like a (Sicilian) Dane

  • Myffy Rigby
Brisbane-based Chef Ben Russell enjoying a Pale Ale at the Hollywood Hotel in Surry Hills.

Aria Brisbane's Ben Russell, on Cannes and cans

  • Myffy Rigby
Orr says the failure of Bar Brose was was a humbling experience.

The failure that taught chef Mitch Orr the biggest lesson

  • Myffy Rigby
Chef Thi Le was worried she lacked experience when she opened Anchovy.

Anchovy co-owner-chef Thi Le: How to open a hatted restaurant on a tiny budget

  • Myffy Rigby
Chef Jerry Mai of Pho Nom and Annam with her young son Harry.

Melbourne chef Jerry Mai on family, food and the power of hard work

  • Myffy Rigby
Karen Martini wanted to be an embalmer, until she spent a few weeks working in a restaurant kitchen.

Chef Karen Martini's rise from on the nose to kitchen star

  • Myffy Rigby
The king of cocktails, Dale DeGroff, says a good disposition and a repertoire of jokes are a bartender's best tools.

Raise a glass to Dale DeGroff, king of the cocktail

  • Myffy Rigby
Fermenter Adam James: "[Fermentation] is all natural and it's this alchemy of making something out of something else by time."

Meet Adam James, the wildman of Aussie ferments

  • Myffy Rigby
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Dan Hunter of Brae.

Hunter and collector: Dan Hunter on his rise from pot scrubber to leading chef

  • Myffy Rigby
Ministry of the burger: Mary's owner Jake Smyth in Newtown.

Jake Smyth and Mary's church of the divine burger

  • Myffy Rigby
Phil Wood at Point Leo Estate.

Phil Wood: The quiet chef with the big reputation

  • Myffy Rigby
Stefano de Pieri is the don of Mildura hospitality.

Chef Stefano de Pieri's marvellous Mildura

  • Myffy Rigby
Award-winning chef Brent Savage says his staff inspire him to do better.

Brent Savage by name, not by nature

  • Myffy Rigby
Oscar McMahon, on-site at Young Henrys.

Brewer Oscar McMahon, on bands, beers and beards

  • Myffy Rigby
Matt Kemp is becoming executive chef of the Kingscliff Beach Bowls Club in the interests of better work-life balance.

How chef Matt Kemp finally found peace

  • Myffy Rigby

Original URL: https://www.theage.com.au/goodfood/eating-out/the-grill-chef-interviews-20180810-h13ssn.html