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 both Taste of Tuscany classes.
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 our DIY Dumplings classes.