His seafood-focused restaurant Pier has been at the top of Sydney’s dining list for the last 15 years.
To sum up Greg Doyle in one word I would say “charming.” Adding another it would be “intelligent”, and finally it would be remiss of me to exclude “chef” from the list. With that order I mean no slight on his cooking, he is an incredible force in the kitchen, and his seafood-focused restaurant Pier has been at the top of Sydney’s dining list for the last 15 years.
Doyle’s early years were spent on the family farm; his memories are of his mum’s pastries, fresh milk and cream, and the occasional roast – whether it be a chook from the pen or a spring lamb from the paddock. It was a passion for surfing that eventually led him into the kitchen – a job that allowed time for a morning surf. He is incredibly knowledgeable about the ocean; when at the fish markets he seeks out fish that have firm flesh, clear bulging eyes and a slimy texture – a sign that the last time they had contact with the water was when they were swimming in it (by dry-filleting fish you avoid bloating and any taint from chemicals such as chlorine). His inspiration is drawn from the French, citing their strong culinary traditions and clean flavours as the basis of his cooking. Head down to Pier Restaurant to experience the culinary delights he has on offer.