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Tony Sandeberg - Chef and Course Presenter

Tony has over 30 years experience teaching in professional kitchens. Tony has mentored many apprentices, and knows how to impart the theory and practice of the art of cooking. Tony aims to build the student's confidence in all things culinary, to give a sound base that the students will be able to draw on for life.


Tony Sandeberg - Chef and Course Presenter

Patrick Southon is a very talented and experienced chef. Currently teaching the future chefs of Sydney at East Sydney TAFE, Patrick brings wealth of knowledge and pearls of wisdom to the students clearly and without being intimidating. In his 20 year career, Patrick has (amongst other things) owned and operated the acclaimed Figs restaurant in Willoughby, as well as having experience in some of Sydney’s best restaurants such as Milson’s at Milson’s Point and Bilson’s in the city.


Tony Sandeberg - Chef and Course Presenter

Presenter of Food and Beer Matching Classes

Willie Simpson is a freelance journalist who specialises in writing about beer, spirits, food and travel and is a regular contributor to Good Living (Sydney Morning Herald) and Epicure (The Age). His writing has appeared in various magazines including Uncorked, Ocean Drive, Weekend Fin (Australian Financial Review), Men's Health, Australian Good Taste, 40 Degrees South and Bartender.

Willie has been writing about beer since 1988 and is widely regarded as Australia's foremost beer writer. He is the author of Amber & Black: Premium Beers In Australia published in August 2001 by New Holland Publishing.



Tony Sandeberg - Chef and Course Presenter

Presenter of the He Cooks Seasonal and Regional Italian Single Units

In addition to catering experience, Paul has worked in a variety of Italian restaurants including Cafe Sul Ponte (which won cafe of the year while he was working there), Fiorentinos, La Caretta, Casa Bella, and he is currently head chef at La Botte in Carlingford.

Paul brings a fresh, down to earth approach to Italian cusine, that makes it easy for the students to prepare and present authentic regional dishes that have loads of flavour and style.


Ben Dalton - Director

Ben has over 18 years experience in the Wine, Food and Hospitality industries.
He founded the school with the aim of introducing to men the joy and satisfaction of cooking for friends and family. Ben's love of life comes from his desire to share his passion for food and wine with as many people as possible.



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