BBQ School was founded in 2004 by internationally trained chef and passionate foodie Ben Farley who identified that while many Aussies were really into cooking on the BBQ, most only had one or two recipes they knew how to cook really well.
Showing keen BBQ’ers how to prepare and confidently cook a collection of simple, effective and tasty recipes was the best way forward and so in 2004 Ben turned his back on a career in Sydney and London high profile restaurants and founded BBQ School.
In our classes, we assume no knowledge but have found that the more a student knows about BBQ cooking, the more they learn from our experienced chef presenters.
To date around 90,000 people have been taught through the BBQ School.
Our head office is in Willoughby, Sydney but we also operate regular classes in Sydney's Centennial Park, Melbourne, Brisbane and the Hunter Valley and each year the School continues to grow in response to people who wish to cook with more flair when entertaining.
Ben is a highly regarded and enthusiastic chef with over 20 year’s commercial experience in both high profile local restaurants such as Bilson’s and International Michelin Star establishments such as the Mirabelle in Mayfair, London. Ben also taught the chefs of the future at Ryde Tafe and put together the BBQ School to share his knowledge and passion for food and entertainment.
Solene traveled from France and ended up in Oz after stopping in a lot of other countries throughout the years like Ecuador, Malta, United States... She studied International Trade and Communications and has worked for different industries such as Art galleries, Banking, Hospitality, Events... As a good Frenchy, she loves her food and wine and really enjoys working for an Australian cooking school.
Lara works in Admin at BBQ School co-ordinating class schedules, managing bookings online and over the phone and taking good care of our customers during classes in Willoughby.
She is majoring in Nutrition and Dietetics at the University of Sydney and is very passionate about food and health.
Seamus, James or “The Moose” as he is known around the office is a professional Chef having originally learned his craft in Ireland. He moved abroad to continue his thirst for knowledge and eventually landed in Sydney spending time working in everything from chef hat restaurants to food vans with much acclaim. Seamus, for the past 9 years has been working closely with the Chefs of the future – teaching commercial cookery at Ryde TAFE.
Seamus also has a Bachelor of Education with Honours. In his spare time, he runs his own chocolate business Choc-a-holic.
Seamus and has been delighting the students at BBQ School with his chef skills for the past 3 years.
After training in Essex and The Park Lane Hotel in London, Gary worked in pubs and restaurants around East Anglia. He began travelling in India then flew into Perth and drove across the Nullarbor before settling down to work in a famous Irish pub in Surrey Hills for 5 years. He returned to the UK with his Australian wife, worked at the Royal Albert Hall but couldn’t stay away from Australia returning six years later to run a harbourside wedding/ function centre. He went onto sous chef at Google Australia and currently works weekdays on Sydney harbour on catamarans and Rivereas. Loves to annoy Seamus whilst making chocolates at Choc-a-aholics.
Originally from Brasil, Mike has made his home in Melbourne and has been with the BBQ School for two years. He is passionate about 'Low & Slow' American Smoking and a loves sharing his tips and tricks to the perfect BBQ.
Rob has been a chef for BBQ School for the last two years. At 34 years old he has a passion for knives, fire, beer & BBQ. What could go wrong? You are in safe and enthusiastic hands with Rob facilitating your class!
Shane is a 4th generation publican and has been in the hospitality industry all his life. Starting in a family hotel, he learned every facet of the business which has enabled him to travel both in Australia and the world. He has worked in London, Spain and the Greek Islands but living in Paris for 3 years and working for Le Restaurant Jardinier and Moulin Rouge had the biggest influence on his career. Since returning home, he has been working in hotels, pubs, restaurants and the Parliament House.
He started his own restaurant and sold it on to pursue other ventures like BBQ School in Brisbane. His goal is simple, cook, cook, cook and have fun doing it!
Andrew wanted to be a chef from the age of 2 (documented at the time running around the house saying "I'm a chef"). He worked for hotel groups in the UK including Corus & Sheraton group at the Sheraton Skyline Hotel during the years it was voted the best airport Hotel in the world.
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