In a three-city shuffle, Analiese Gregory is leaving Darlinghurst's Bar Brose to take over the pass at Franklin, in Hobart, where head chef David Moyle will exit to focus on his Melbourne venture Long Song.
"I've toyed with the idea of moving to Tasmania for five years now, but I've never been brave enough to make the jump," says Gregory. "Ben (Lindell), the owner of Franklin, called me out of the blue and asked if I wanted to come down. The fact that they have a market garden and vineyard really sold it to me."
Gregory says it's "super difficult" to leave Bar Brose, which she opened with co-owner Mitch Orr 15 months ago.
"I'm still one of the owners, and still happy to help out whenever needed. I'm committed to making it successful," she says.
"I have plans to change things up a bit [at Franklin]. I'm going to sit down with Ben and come up with a vision. But for now, I'm still running the bar on a day-to-day basis."
Good Food was unable to reach David Moyle, but Franklin owner Ben Lindell released a statement saying: "With Dave's commitments in Melbourne growing, we've decided it's time for him to hand the kitchen over to someone who can give it their full attention and we're stoked to have Analiese on board taking over his role as head chef."
Former Yellow and Casoni duo chef Adam Wolfers and restaurant manager Marc Dempsey will take the helm at Bar Brose on June 28.
Tapping into his Eastern European and Jewish heritage, Wolfers will send the Brose in a new direction.
Gregory's first day in the Franklin kitchen will be August 2. At Bar Brose, chef Adam Wolfers and restaurant manager Marc Dempsey will take-over from June 28, with a new Eastern-European leaning menu.