Management Team

 

Brett Deverall - Sydney Cooking SchoolBrett Deverall – Chef Director

Brett has enjoyed being a chef for over 30 years, his portfolio including Executive Chef at Mezzaluna in Potts Point for 8 years followed by 4 years at Sails on Lavender Bay with 17 years as an Executive Chef mainly in Sydney.

Brett began his career as an apprentice in Western Australia before embarking on a journey to London and Paris for 4 years. Brett started at the Capital Hotel in Knightsbridge (1 Michelin Star) then moved to Paris and worked at La Vieille Fontaine (2 Michelin Stars). Brett was then offered a most sought after position at Raymond Blanc’s exclusive Le Manoir Aux Quat Saisons in Oxford. After working there for over a year he worked as one of the personal Chefs to the CEO of Shell Oil.

Brett’s passion as well as cooking is teaching. He has taught many great young Apprentices that have gone on to be Executive Chefs in Sydney. He holds a Certificate 4 in Training & Assessment and is a qualified TAFE teacher. Brett brings a wealth of international experience, with many years of French and Italian cooking.  Now Brett brings to you Sydney Cooking School and is here to teach a variety of cooking classes, corporate functions and custom designed Private Chef Table dinners.

 

Paul Pereira – Head ChefPaul Pereira 2013

British trained Paul Pereira has worked extensively in the UK and Asia throughout his career. From creating banquets for 400 and running the bustling kitchen of a 320-cover restaurant in Singapore’s Conrad Centennial to crafting a Modern Australian menu and degustation menu at Forbes and Burton as head chef, authenticity and creativity are the keystones of Paul’s career. In 2013 Sydney Cooking School is thrilled to welcome Paul as Head Chef running many cooking classes of Paul’s creation as well as the new BBQ School and fabulous and intimate Dine With The Chef evenings.

 

Morenna Burn - Sydney Cooking SchoolMorenna Burn – Executive Assistant & Event Planner

With over 12 years experience in various hospitality and Conference & Function coordinating roles, Morenna has worked extensively in quality a la carte restaurants across all areas from Service and Hospitality Operations, Management and Administration. Bringing to Sydney Cooking School her wealth of experience and a solid commitment to the importance of exceptional customer service, Morenna will ensure your event with Sydney Cooking School is a spectacular success.