At the conclusion of his apprenticeship in 1996, Bellingham was hired to work under Michelin-star Chef David Thompson at Sailors Thai in Sydney. Manoeuvring his way up the ranks quickly, Bellingham worked from apprenticeship level to Head Chef, overseeing three restaurants under the Sailors Thai Group.
In 2006, Bellingham was “Hatted” by The Sydney Morning Herald Good Food Awards — one of the highest accolades achievable in the Sydney restaurant scene — for the first time. He went on to receive the same honour three additional times in 2007, 2008 and 2009.
After 14 years at Sailors, Ty moved to New York City to run Kittichai restaurant in the chic Thompson Hotel, Soho. Ty has appeared on the first season of MasterChef, Australia, SBS Food Safari and Sydney Weekender. He is an experienced teacher having hosted cooking classes in Australia, Thailand and the United States.
Acclaimed Executive Chef Mark McNamara brings his innate knowledge of regional and seasonal produce to the fore, crafting exquisite dishes that celebrate the best of the Barossa, and drawing on his deep understanding of food and wine pairing to perfectly accent the St Hugo winery restaurant.
Mark is most well known for his 7 year stint as executive chef at one of regional South Australia’s most prominent restaurants, Appellation @ The Louise, Barossa where he racked up a stack of accolades and regional awards.
Born in London U.K., Mark commenced his cooking career in Adelaide in 1977. On finishing his training at Regency College he was awarded top honours for his year and went on to work extensively in Australia, Asia and the United Kingdom. A graduate in gastronomy from Adelaide University he has also lectured in wine and food with TAFE SA and Le Cordon
His expertise and diverse knowledge of Indian, Asian and Middle Eastern Cuisine is an exciting addition to Sticky Rice Cooking School.
Chef Genevieve Harris started her working life as a school teacher, all the while cooking furiously for friends and family, honing her skills in the kitchen. She then embarked on a 25 plus-year career in hospitality that began at the Grey Masts restaurant in Robe on the Limestone Coast in South Australia.
In the late 1980s Genevieve moved to Sydney where she worked at the Blue Water Grill in Bondi, and at the Bathers Pavilion, Balmoral, two Sydney beachside dining benchmarks at that time. In between working in these, and other iconic Sydney restaurants, she spent time travelling (and eating) around South East Asia before spending two years as executive chef at the luxurious Amankila Resort, Bali.
Food critics have lauded her as a perfectionist,a chef of incredible finesse and refinement with a rare understanding of ingredients and spices. Returning to Adelaide in the late 1990s she owned and ran the highly regarded Nediz restaurant with her business partner and sister Marianne Harris. Together they have continued the Nediz business moving into food writing, styling, teaching and exquisite special occasion catering events.
Genevieve is an inspiration to learn from and she is passionate about sharing her wealth of knowledge. Speciality classes with Genevieve will have you journeying to regional Indonesian and uncovering the secrets of Nonya cuisine.
Chef Yukiko Anschutz is our regular and popular chef at Sticky Rice Cooking School.
Chef Yukiko Anschutz previously worked at the prestigious Hyatt Regency hotel in the award winning Shiki restaurant. Chef Yukiko has a passion for Thai and Japanese cuisine and over 15 years of teaching experience.
Her Thai classes at the Sticky Rice School were featured on TVs The Cook and The Chef in 2009 and her popularity as one of our regular teaching chefs continues to escalate.
Her past includes a career tutoring for the Institute of TAFE and as a guest demonstrator at major culinary events including the 2006 Seafood Soiree and the 2005 central market Tasting of South Australia.
A Qualified Professional in Asian cuisine and trained at the Thai Cooking School at the Oriental Hotel in Bangkok, Yukiko has a great depth of knowledge for Chinese, Indonesian, Malay, Vietnamese, Thai and Japanese cuisine.
Chef Yukiko is a perfect fit for the Sticky Rice Cooking School because she believes that cooking should be fun and exploratory; a fundamental tenet of her classes. Yukiko has an unique ability to demonstrate traditional Asian cuisine and then infuse it with exciting and contemporary influences. Chef Yukiko builds on this by making her cooking classes enjoyable and uncomplicated -she has the exceptional ability to deconstruct complex and intimidating dishes; distilling the recipes and culinary techniques into simple and effective principles that allow all lovers of fine food to improve their culinary skills.
Experience Chef Yukiko’s effervescent and engaging style by taking part in one of her cooking adventures
Brian Smith has over 30 years experience as a professional chef in fine dining restaurants in Adelaide, Sydney and London. Brian is a passionate expert in Indian, Sri Lankan and Nonya cuisine and has a charismatic warmth that extends to all those that he teaches.
As Brian explains:
“In India I fell in love with the country, its food and culture. I stayed in India for eighteen months travelling the length and breadth of the county, taking the opportunity to experience the varying flavours across the states.”
An extensive traveller, his food journeys also took him to Bali, Java, Sumatra, Malaysia, Singapore, Thailand, Burma, Sri Lanka, Nepal, Japan then Britain, France, Switzerland, Italy, Spain and Greece.
Every step of the way presented new challenges and offered new taste discoveries and Brian spent his time foraging out those unique ingredients, delving behind the recipes of those memorable dishes and questioning the locals, always eager to master the unique flavour combinations that could be recreated back home.
As a Sticky Rice teaching Chef, Brian presents his classes in an informal and relaxed manner and will be enjoyed by keen and amateur cooks who want to ask questions and discover the secrets. The trial and effort has been done for you so enjoy his expertise and become a master in your own kitchen.
In Wiltshire, England, Alice grew up on a diet of fresh home produce, wholesome home cooking and robust meals with a foodie family and friends.
Alice started her cooking career in Switzerland, before travelling for an extensive time around Spain, discovering the secrets of its very regionally diverse cuisine.
In 2007 her love of Spanish food continued when she was taken on as a Chef at the celebrated north London restaurant, Moro. There she concentrated her efforts to specialise in Persian, Turkish, Moroccan and Spanish cuisine.
Alice relocated to Sydney in 2010 and worked as pastry chef at the popular Bondi Beach restaurant Sean’s Panorama before settling in Adelaide in 2011 to teach at the Sticky Rice Cooking School and further develop her own catering business, Quince Catering.
With a real passion for teaching and an emphasis on top quality, seasonal and regional produce Alice’s classes and menus are a compliment to Sticky Rice Cooking School.
Kelly was formerly the head chef at the famous Spirit House restaurant and now teaches at their fabulous cooking school.
With a passion for travel you can find Kelly leading Spirit House food tours to Thailand, Vietnam and Laos – luckily for us, he travels south as well.
With years of experience leading kitchen teams in 5 star hotels, Kelly has an innate gift for food styling and a wealth of cooking knowledge to share with you.
He will be a regular fixture at Sticky Rice Cooking School teaching you the tips, trick and techniques to create the sort of award-winning Asian cuisine that the Spirit House is famous for.