Profiles

GREG DOYLE

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, Greg worked in a number of restaurants throughout Sydney, finally taking control of the kitchen at the Balmain Bakery. It was at Balmain Bakery that Greg was first discovered by Len Evans, with a rave review in The Australian newspaper that launched Greg onto the Australian dining scene.
In 1991 the famous collaboration with Pier and seafood was born. In 1994 Greg won a competition whose prize was a stint in a two Michelin star seafood restaurant in Paris. He returned inspired and enlightened, immediately applying a host of preparation and cooking techniques to Pier. 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 Greg. He was awarded Restaurateur of the Year, and Pier won ‘Seafood Restaurant of the Year’ at the National Restaurant and Catering Awards. Pier was awarded Three Hats in the Sydney Morning Herald ‘2007 Good Food Guide’ and Three Stars in The Gourmet Traveller “2007 Australian Restaurant Guide’.

GRANT KING

Born in New Zealand, 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, Grant ventured to London and was fortunate to work for some of the country’s finest chefs. Traveling extensively through Europe, has inspired and helped Grant to devise his own style of food. Starting six years ago at Pier as Sous Chef,Grant’s talent was obvious and Greg Doyle implemented Grant to become Pier’s Executive Chef shortly thereafter. During his tenure at Pier, Grant has played an instrumental role in Pier acquiring the status of Three Chefs Hats in the Sydney Morning Herald’s ’Good Food Guide’ since 2006.  In 2007 Pier was the recipent of the Gourmet Traveller ‘National Australian Restaurant of the Year’.  In 2007 Grant was joint author on the Pier cook, which inspires Grant to continuely evolve all elements of the dining experience at Pier.

KATRINA KANETANI

Cooking from the age of 11, led to a 4 yr apprenticeship in Byron Bay and thus began Katrina Kanetani’s career as a chef. A move to Sydney to work in the cities top restaurants, enabled her to gain further experience and she found herself drawn to the pastry and dessert’s sections. A stint in London’s best restaurants honed her skills, and after working in the Carribean’s Island of St Lucia, and in New York with good friend and chef Nori Sugie at Asiate ,she returned to Sydney to work for Janni Krystis at MG Garage. After Katrina began working at Pier as head pastry chef, she was awarded Chef of the Year for 2007 by the Sydney Morning Herald’s Good Food Guide.