Z - Nicholas Wong - ChoChoSan

Z - Nicholas Wong - ChoChoSan
AUD $90.00
  • Duration: 2 Hours
  • Location: PYRMONT, NSW
  • Product code: CCS

Cho Cho San brings a taste of Tokyo’s casual izakayas (traditional Japanese bars with snacks) to Potts Point. Join head chef Nicholas Wong at this hands-on dinner class, to learn easy, delicious Japanese dishes with a modern twist.

Book a group of 6 and pay for just 4! To book this offer, enter 6 participants in the 'Group From 4 To 6' box on the right and you'll only be charged for 4.

To book a group of 7 or more into this class, please call us on 02 9004 1111 or email sss@sydneyfishmarket.com.au

Nicholas Wong developed a passion for cooking at a very early age. He spent his childhood cooking with his Burmese grandmother and father learning to cook traditional favourites and communicating with them through food. This upbringing taught him to respect food and the importance of balance and harmony in cooking.

Nicholas' career spans many well-known Sydney restaurants, including Billy Kwong, Vini, Rockpool and Bodega, where he began to develop his own cooking philosophy and gained a reputation as an up-and-coming young chef.

In 2012 Nic joined the opening team at The Apollo and worked alongside Jonathan Barthelmess as Sous Chef. He left there to work with Matt Lindsay at Ester, before returning to work with Jonathan – this time as Head Chef of Cho Cho San.