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 120,000 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 27 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, where he worked under the tutelage of Marco Pierre White. Ben has also taught the chefs of the future at Ryde Tafe and Le Cordon Bleu and put together the BBQ School to share his knowledge and passion for food and entertainment.
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.
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!
Ed has been a chef for BBQ School for the last four years, both in Brisbane and now as a lead in Melbourne. He has a huge passion for knives, fire, beer & BBQ. What could go wrong? You are in safe and enthusiastic hands with Ed facilitating your class!
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