Greg Doyle

Greg Doyle, widely regarded as one of Australia’s most talented chefs, decided upon his cooking career when he left school aged sixteen. After completing his apprenticeship, Greg worked in a number of restaurants throughout Sydney, finally taking control of the kitchen at the Balmain Bakery. It was there that Greg was first discovered by Len Evans, with a rave review in The Australian newspaper that launched Greg onto the Australian dining scene.

Greg later took up a post at Rogues, a Sydney nightclub and restaurant, before opening a small French-influenced restaurant named Pulignys in 1983. Five years later he could see the industry was moving away from fine dining and to a more casual style, and responded with the opening of a brasserie called East Side Bar and Grill in Sydney’s Kings Cross, which he ran successfully until 1990.