In this series, our guest chef will demonstrate a range of delicious menus for you to taste and enjoy with a glass of wine.
You'll learn some amazing recipes as well as a fun night out.
|Name||Duration||Price (inc. GST)||Next Running|
The former Head Chef of the Auckland Seafood School, Paulie Hooton has more than 25 years' experience working in some of New Zealand's most iconic restaurants. Before joining the Auckland Seafood School in 2017, he was Head Chef at the award-winning The Oyster Inn on Waiheke Island. He's also worked at the Auckland waterfront eateries Euro, Soul Bar & Bistor, The Food Store, Pontoon as well as a two-year stint at the iconic Tay Street Beach Cafe in Mt Maunganui,
Paulie's passion for New Zealand seafood sees him creating dishes that appeal to all his senses. Always on the hunt for the finest produce available, his cooking style has an emphasis on seasonal and sustainable ingredients. Paulie has a great eye for presentation, believes in fresh but not over-complicated flavours, and having fun while cooking. Kiwiana, Japanese, Vietnamese and Mexican are amongst his favourite cuisines while the food heroes that have influenced him are David Chang, Marco Pierre White and NZ legends Martin Bosley and Al Brown. Paulie has a great enthusiasm for teaching cookery skills and techniques to classes of all sizes.No events to show