Our Teachers

Camilla Baker  Author, teacher and a professional chef for over twenty one years, Camilla Baker was destined to work with food. Born in Victoria, raised in the North Territory and Tasmania, Camilla Baker has travelled across Australia and throughout the world, learning the best of the best from all cultures to reflect in her cooking. From the Asian spices in the United Kingdom, the BBQs in the United States, to the pastas in Italy, Camilla has experienced it all. Throughout her career, Camilla has worked across the hospitality industry, in five-star hotels, fine-dining restaurants, as well as casual, comfy cafes and bistros. From 2009 to 2011, Camilla Baker owned and operated Sydney Corporate Catering. Camilla also helped to establish the Sydney Cooking School with Brett Deverall in 2009.

Chef Camilla teaches Taste of Tuscany, Healthy Delicious & Vegetarian and Soups & Sauces classes.

Brad Reiher  As our resident pastry chef and master of all things sweet, Brad has worked in the industry for over 15 years. Beginning his training in Sydney, Brad soon took the opportunity to branch out and move to Europe. Here he worked under some of the top chefs in the UK – including at Gordon Ramsay’s Royal Hospital Road restaurant and with Raymond Blanc at the legendary Le Manoir aux Quat’ Saisons. He also spent time in the Netherlands perfecting his sugar work and in Ireland working at the country’s top golf course, The K Club. Brad returned to Sydney in 2006 and has since donned his cap at a number of top restaurants and patisseries. In his day job, you’ll find Brad at Italian patisserie Dolcetti in Wareemba. Brad’s favourite area of the pastry world is breads, never missing an opportunity to create the perfect sourdough or pain aux raisin. He is also passionate about fresh, good quality ingredients – which he insists is the only way to get truly magnificent pastries and desserts. When he gets a moment outside the kitchen, Brad likes to spend time surfing and enjoying the great Aussie outdoors. 

Chef Brad teaches our Baking, Bread and Brioche class and the Chocolate Dessert Workshop.

Ty Bellingham Formerly the Executive Chef of Kittichai at 60 Thompson Hotel in Soho, and having spent seventeen years at the helm of the iconic Sailors Thai in Sydney, Ty is truly passionate about his speciality which is modern Thai cuisine. Ty thoroughly enjoy the process of teaching and interacting with people, and his enthusiastic yet relaxed approach means budding cooks will be given the skills and tools to master sophisticated Thai food, and unique recipes, and will be provided with a sense of history about the cuisine as well.

Chef Ty teaches both our Modern Thai cooking classes.

Mayumi Nagata has been an exquisite pastry chef for almost 15 years.  Very interested in French pastry, Mayumi has worked in Japan, France and Singapore. She has lived and worked in France for 4 and half years with the most skilled of chefs and trained in 3 stars restaurant in south region.  Mayumi loves what travelling has to offer for foods – it  introduces her to many varieties and combinations of foods in each region.  Traveling has also given her to opportunity to meet a variety of different people and other chefs who have inspired her with new ideas and flavour combinations.  Growing up, Mayumi’s mother prepared all the food and her father grew the family’s fruit and vegetables in the garden. Food was a main feature in the family – home grown and preparing home cooked meals. Her mother was not a professional cook but everything was prepared with patience, care and love and this is where Mayumi discovered her love and connection with food.

Chef Mayumi teaches Homemade High Tea and DIY Dumplings classes.

Angie Cowen is very passionate about gluten free cooking and baking, from the perspective of deliciousness, beauty and the health benefits of strengthening the digestive system. She feels it’s very important that not only is her food a culinary taste experience, but it will also aid in your body’s health. She attended her natural and wholefood chef training in Perth in 2010 with acclaimed wholefood chef and author Jude Blereau. Angie was the inhouse chef at Jaspers Village Resort in Mt Seaview from 2009- 2012, where she cooked for budding yoga teachers and students alike. Angie now resides in Sydney where she focuses on teaching and creating events that nourish, inspire and educate. 

Chef Angie teaches her wonderful Gluten Free Cooking Class.