The cooking class will be opening whenever and wherever suit for people who wants to learn or experience. How to prepare, cook and present. Total coordinate and conslute.
2, Premium catering foods service. We add creativity, innovation and consultant for your own party or event in any venue. Assiette de Parti can be relied upon to create mesmerising catering according to any event brief. So pl
ease get in touch, we’d love to come and meet you. We believe you’ll be impressed.
3, Chef Directer Ryo Northfield
The French Iron Chef Hiroyuki Sakai’s student. The Executive Chef of Sakai’s French Restaurant in Osaka called “La Rochelle”
Mastered culinary institution of Tsuji Cooking School – The most renowned and largest cooking institution in Japan where 3-star Michelin chefs are regular guest lecturers
In 2006 moved to Sydney as a Pastry Chef of the 1-hat restaurant
Followed by 4 years at Galileo in the Observatory Hotel in Sydney
Formally appointed as The Executive Chef of DUCK DUCK GOOSE in Melbourne
Formally appointed as The Executive Chef of Heirloom in Melbourne
The Executive Chef and Director of Third Wave in Prahran as of current
