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Greg Doyle & Grant King
Three Chef Hats, Sydney Morning Herald
Greg Doyle

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

In 1991 the famous collaboration with Pier Restaurant and seafood was born. In 1994, Chef Doyle won a competition with a prize being a stint at a two-Michelin-starred seafood restaurant in Paris. Chef Doyle returned inspired and enlightened, immediately applying a host of preparation and cooking techniques to Pier Restaurant. A return to Paris and a visit to L’Atelier Joel Robuchon for his 50th birthday in 2004 sparked the idea for the Tasting Room.

Indeed, 2007 proved something of a watershed year for Chef Doyle. He was awarded Restaurateur of the Year, and Pier Restaurant won ‘Seafood Restaurant of the Year’ at the National Restaurant and Catering Awards. Pier Restaurant was also awarded Three Hats in The Sydney Morning Herald Good Food Guide 2007 and Three Stars in The Gourmet Traveller's 2007 Australian Restaurant Guide.

Grant King

Born in New Zealand, Chef Grant King started his cooking career at a very early age in the far south of New Zealand. Leaving New Zealand at the age of 19, Chef King ventured to London and was fortunate to work with some of the country’s finest chefs. Travelling extensively through Europe has inspired and helped Chef King to devise his own style of cuisine. Starting six years ago at Pier Restaurant as sous chef, Chef King’s talent was obvious. Chef Greg Doyle decided to appoint Chef King to become Pier Restaurant’s executive chef shortly thereafter. During his tenure at Pier Restaurant, Chef King has played an instrumental role in acquiring the status of Three Chefs Hats in The Sydney Morning Herald’s Good Food Guide since 2006. In 2007, Pier Restaurant was the recipient of The Gourmet Traveller’s National Australian Restaurant of the Year. In 2007 Chef King co-authored Pier: A Unique Australian Seafood Experience with Chef Doyle. Chef King was inspired to continue to evolve all elements of the dining experience at Pier Restaurant since.

Masterchefs Greg Doyle and Grant King will be presenting an Epicurean Delights menu at The Nautilus Project from 19 to 23 April 2010.
Country: Australia
Restaurant: Pier Restaurant
Restaurant Type: Seafood
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Hosted At: The Nautilus Project

Events Information
19 April 2010
Culinary Experience At Miele: Up Close & Personal With Greg Doyle & Grant King

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