Our Team

Sally Webb

Sally Webb

Sydney Seafood School Manager

Read More
Amelia Maait

Amelia Maait

Corporate Events Coordinator

As a teenager, Amelia spent Saturday’s working at a Lebanese food stall at Paddington Markets. After school she studied fashion, working nights in the kitchen and behind the bar at her local Pizza Hut (when Pizza Hut was still a ‘real restaurant’). She carved out a successful career in fashion, as a buyer, designer and lecturer. She joined the Seafood School office team in 2014, and now oversees the School’s corporate event bookings and still enjoys getting ‘hands-on’ in the School.

“I love working at Sydney Seafood School because of the people and the food. Everyone that works here has a deep love for food and I feel at home among likeminded people.”

Read More
Shiona Williams

Shiona Williams

Business Operations Coordinator

Shiona studied cookery at East Sydney TAFE for 6 months in the early ‘90s between Economics/Asian Studies at ANU and Architecture at UTS. Shiona joined the Seafood School office team in 2017 as an administrative assistant and now overseas the ordering of all produce and equipment for classes, as well as assisting in the School on weekends.

“I love coming to work at a real fish market every day – it’s quite special and I feel very lucky. I love being in an industry that gives so much joy, to me and to others. Being surrounded by people who love food as much as I do and that I’m constantly learning from. At Sydney Seafood School I’m finally working in the field I should have pursued from the beginning!”

Read more
Jen Vickery

Jen Vickery

Jen has worked in hospitality since 1982, both bar work and front-of-house in restaurants. She enjoyed being front-of-house, but also wanted to understand the bigger picture, so enrolled in Commercial Cookery at East Sydney Tech (now TAFE) in 1991.

"I love taking away the fear of preparing and cooking seafood that so many Sydney Seafood School guests arrive with - I love seeing the satisfaction they experience when they section a crab or strip a squid for the first time and then their joy in eating what they’ve created.”

Read More
Fiona Baxter

Fiona Baxter

Fiona studied cookery at La Varenne École De Cuisine in Paris in 1980 and then spent 4 years cooking at Jenny Ferguson’s You & Me Restaurant (with Stefano Manfredi). She then ran a series of cafés and a wholesale cake business, Epicurean Kitchen. After working as a production chef, and in food prep and styling for TV, she landed at Sydney Seafood School in 2008.

"I love working at Sydney Seafood School because no day is the same; we're always learning from our guest chefs. We work with a great team and constantly meet new people through our guests. It's a pleasure and a great reward to see that they have a fabulous time while they are with us.”

Read more
Grace Milinthangkul

Grace Milinthangkul

Grace emigrated from Thailand in 2009 and started working in hospitality, including a Newtown Thai restaurant, and Sushi Inn in Randwick. She worked her way up from kitchen hand, through the ranks to kitchen manager, and joined the Seafood School team in 2013.

"I love working at Sydney Seafood School because of the food knowledge I’ve gained and all the different techniques I’ve learnt from our guest chefs and the other team members. And I love being able to pass that on to our guests.”

Read More
Jack Hood

Jack Hood

Jack joined the Seafood School team in 2019, when he enrolled to study Business and Law at UTS. Although this is his first job, like all of the Sydney Seafood School team, Jack loves cooking and eating.

"I love working at Sydney Seafood School because of the range of food I’m exposed to and the people I meet. We have dishes with flavours from across the globe, and guest chefs that give me a taste of restaurants I might not otherwise get to experience.”

Read more
Vera Fusanto

Vera Fusanto

Vera started working at the Seafood School in 2018. She was born in Indonesia and immigrated to Australia in 2016.

"I love working at Sydney Seafood School because of the food, of course, but also because of the friendly environment – among the team, but also with our guests who really enjoy cooking as much as I do.”

Read More