Michael’s CV runs from Raymond Blanc’s Michelin-starred Le Manoir aux Quat' Saisons in the UK, through Melbourne’s Vue de Monde, to the Hong Kong branch of New York Italian restaurant, Carbone. Now the 2011 Young Chef of the Year is shaking up the menu at one of Sydney’s favourite Japanese eateries. At this hands-on dinner class you’ll learn to prepare two delicious Japanese dishes with a contemporary spin.

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

Michael Fox undertook his apprenticeship at Mount Lofty House in the Adelaide Hills, working his way through the ranks to become chef de partie before moving to the UK for a 2-year role at Raymond Blanc’s 2-Michelin-Star Le Manoir aux Quat' Saisons in Oxford. 

Returning to Australia in 2007, he became sous chef at Shannon Bennett's Vue De Monde in Melbourne and in 2009 moved to hatted Italian eatery, Cecconi's Cantina. During his time there, he received the accolade of 2011 Age Good Food Guide Young Chef of The Year.

Michael’s first head chef role was at Henry and the Fox on Little Collins St, followed by a stint at Mr Hive Kitchen & Bar at The Crown Metrpol. In 2015, Michael helped open Arbory Bar and Eatery before being approached to relaunch Cecconis in Hong Kong. 

This relocation brought him the opportunity to take over the burners at the Hong Kong branch of internationally-acclaimed New York Italian restaurant, Carbone.

In 2017, he returned to Sydney to head up the kitchen at Merivale’s popular Japanese restaurant, sushi e in The Establishment Hotel.

He describes his position there as a dream role. Adding: “I‘ve been passionate about Japanese cuisine and culture for a long time – and love the Australian restaurant scene where it’s all about locally-sourced produce cooked simply and served in a casual setting.”

Michael takes the Japanese tradition of seasonal produce seriously, changing the sushi e menu regularly to accommodate whatever great ingredients his suppliers bring him. He believes Sydney diners are increasingly familiar with Japanese ingredients and the breadth of Japanese cuisine and his menu champions interesting flavour combinations and contemporary presentation within the Japanese framework. 

Visit www.merivale.com/venues/sushie for more information.