Chef Greg Doyle – The Chef, the Surfer and the Racer

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Chef Tetsuya should be on his feet. His Tetsuya’s fell off the top 20 of El Pellegrino World’s 50 Best Restaurants list; although, it has landed The Best Restaurant in Australia Award. Still, there are restaurants that are giving him a run for his money. One of these restaurants is Pier Restaurant at Rose Bay. Indeed, Pier is just one of the many reasons why Sydney has become a really good destination for people who love good food. You will find some of the best restaurants in the world in this city.

Pier Restaurant sits atop Sydney’s restaurant scene. With the wonderful view of the Sydney Harbour, the stunning décor and the delectable cooking of Chef Grey Doyle, it is not surprising that people are flocking the doors of Pier. This is where you will find the best seafood dishes in the whole country. This is a categorical statement. Everything is never undercooked or overcooked. Everything is just perfect!

The restaurant also offers a tasting room which perfectly complements it. Once you have experienced Pier, you will see that the success of the restaurant basically lies on the huge attention given to every little thing. If you can afford to dish out a few grand for a really good seafood meal, Pier is a place that you shouldn’t miss. The credit should be given to the owner and chef, Greg Doyle.

He has definitely taken Pier into the top league. He is a charming and intelligent chef. He is the incredible driving force behind Pier’s success. In truth, he grew up in a farm. If one would ask him about his early memories, he would speak of mucking stalls and feeding chickens. He knew of fresh milk and creams, but he never imagined that he would one day create scrumptious meals out of these things.

Curiously, it was his passion for surfing that eventually led him to his true calling. Wanting time for surfing, he took a part-time chef job in a kitchen. It was his responsibility to get the freshest fishes from the market, and he was fairly adept at finding the freshest fishes. He eventually found his calling. It was not long after that that he started to cook his own brand of seafood dishes.

Of course, he hasn’t forgotten his passion for surfing. Even though he now runs one of Sydney’s finest restaurants, he still finds time to surf. Aside from surfing, he has already discovered a passion for racing cars. You can definitely say he likes living on the edge and this shows in his cooking. He is not afraid to experiment and he continuously pushes his culinary limits.

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Pier Restaurant Rose Bay

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