Weeknight masterclasses with some of Sydney’s most exciting chef talent
Publicity Information posted Tuesday 30 June,2026
Yes chef! Off the Pass is our series of weeknight masterclasses where we lure some of Sydney’s most exciting chef talent out of their restaurants and into our kitchen. Front row seats, hands-on cooking, and the kind of insight you usually only get if you’re working the line.
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29 July: Måns Engberg — Hailing from Sweden, Måns worked with Josh Niland at Saint Peter for four years before opening Kiln at the Ace Hotel under Mitch Orr. At Mister Grotto, he brings classic technique together with deep relationships with fishers and producers to create a seafood-only dining experience that’s become one of Newtown’s most talked-about tables. Now he’s bringing it to us. 25 August: Sander Nooij — Yellow, Potts Point Forget fish (just for a moment!). Sander Nooij from Yellow is bringing his award-winning plant-based cooking to Sydney Seafood School, and we could not be more excited about it. Growing up on a small island in the Netherlands, a natural curiosity led Sander into hospitality and eventually to Sydney, where he has built a career around thoughtful, plant-forward cooking. At Yellow, the menu celebrates vegetables, grains and botanicals in their own right. He’s bringing all of that and more to our kitchen. 16 September: David Coumont — North Bondi Fish, Bondi Say hello to Bondi on the bay. David Coumont began his career cooking through leading European kitchens before making his way to Australia. In 2015 he opened Moxhe in Bronte, a small seafood-focused restaurant inspired by Australian produce and his Belgian background, where he visited Sydney Fish Market each morning and built the menu around whatever was best that day. That same market-driven approach now guides his cooking as Head Chef of North Bondi Fish. Simple, seasonal, and always in pursuit of the lesser-known species worth knowing about.  SEE THE FULL PROGRAM This is just a small taste of what’s on. Explore our full class program for more guest chefs, artisan techniques and plenty of fish     
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