Josh, winner of Gourmet Traveller’s Best New Talent award, learnt from masters like Peter Doyle and Steve Hodges before launching his own seafood restaurant. Learn to recreate two of his favourite seafood dishes at this hands-on dinner class.

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

Josh Niland worked out pretty early on that he wanted to be a chef, leaving school in Year 10 to pursue an apprenticeship at The Brewery Restaurant in Newcastle. 

Moving to Sydney at the tender age of 17, he continued his training under Joe Pavlovich and Luke Mangan at Glass Brasserie before moving on to work at est. with Peter Doyle. 

He discovered a love of seafood in 2009 when he went to work with Steve Hodges at the iconic Fish Face in Darlinghurst. Committed to continuous learning, Josh undertook a 3-month stage at Heston Blumenthal’s Fat Duck Development Kitchen in 2011, before moving onto Pierre Gagnaire in Paris and travelling around Europe to broaden his palate and experience. 

He returned to Sydney and Fish Face, as Head Chef in 2013, then, in 2015, joined provedore Barry McDonald at the Provençal-themed Café Nice.

In late 2016, Josh and his pastry chef wife, Julie, opened their first solo venture, seafood restaurant Saint Peter, where everything from the fish & chips to the sea urchin crumpet have won accolades, with Josh being named Australian Gourmet Traveller’s Best New Talent for 2018.

Visit www.saintpeter.com.au for more information.