Cooking School Chefs

Mark McNamara

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.

Genevieve Harris

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.

Yukiko Anschutz

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

Alice Nettleton

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 Lord

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.

Terry Intrarakhamhaeng

Get your tastebuds to pack their tiny bags – they’re heading on a culinary journey.” Adelaide review. Soi.38 has evolved to showcase the dishes of Thailand’s 6 regions, telling a taste journey beyond comparison. We are delighted to have head chef and owner of Soi 38 Chef Terry Intrarakhamhaeng with us for regular hands on classes.

From humble beginnings as a child growing up in Thailand to taking out the prestigious award as “Best Thai Restaurant winner” R&CA Awards For Excellence Terry has authentic Thai food is back.

The food style of Soi 38 has been described by food critics as “ the real deal and different to your typical Thai restaurant” “It is unlike any other Thai food I’ve found in Adelaide.” “As full as I was by the end of this incredible Thai feast I could not leave a bite behind!”


Phil Helyard

Phil is the Head Chef at Peel Street Restaurant in Adelaide, best knows for its fresh, modern Asian cuisine. Inspired by fresh seasonal produce and authentic Thai and SE Asian dishes , Phil leads his classes with passion and professionalism, just as he does his own restaurant kitchen .

You will find Phil’s classes on Sundays once a month in the calendar.

Tom Tilbury

Tom grew up in McLaren Vale, a prominent food and wine region in South Australia, surfing the Fleurieu Coast, exploring the nearby vineyards and foraging in the hills. He started my apprenticeship as an 18-year-old in Adelaide and finished at D’arrys Veranda Restaurant under Peter Reschke and Nigel Rich. He spent some time working at Cullen Dining in Margaret River, where he enjoyed utilising their large kitchen gardens.
Tom Tilbury is the Head Chef at Gather at Coriole, Coriole Vineyards’ on-site restaurant in McLaren Vale. Tom prides himself on sourcing local, ethically harvested and sustainable produce wherever possible and has developed strong relationships with the region’s local producers. His menu is seasonal and innovative, featuring balanced flavours that are quintessentially Australian.Tom and his team serve up food that highlights produce grown within the estate gardens, reflects the region, and celebrates the ingredient.

You find Tom’s classes on Sunday afternoons in our calendar.


Alfonso Ales

Hailing from Seville, esteemed Spanish chef Alfonso Ales has worked in some of the world’s best kitchens and has a culinary resume that most chefs would only but dream about including working under the direction of the 3 Michelin star Chef Martin Berasategui and Château Cordeillan Barges with internationally acclaimed Chef Thierry Marx. In Australia, Alfonso was Head Chef with renowned Australian Chef Tony Bilson at Bilson’s in Sydney and Executive Chef of the iconic Jonah’s Restaurant. Now in Adelaide we are very excited to debut his classes in Moroccan and Spanish on Sat mornings.

Tania Tauakume

Former Playford Hotel Executive chef and now an experienced Regency lecturer ,Chef Tania illuminates her classes with fun energy and plenty of real cooking.

Tania’s cooking class menus are never dull, always big on dishes and technique and there is a fun energy in the room wherever she goes.

She loves vegetarian and seafood based classes and teaches Saturday mornings in the online calendar.