Sydney’s best chefs come together for Sunday Sous Sessions

An intimate four-part dining experience is coming to Sydney with an Australian-first concept. Sunday Sous Sessions. Sous Chefs from some of Australia’s top restaurants will come together to show off their skills and creativity at the iconic Marque by Mark Best from September 3rd. Each chef will create their own unique five-course degustation menu, prepare their ingredients and cook and serve to an intimate gathering of 50 attendees.

After two years in the making, Sunday Sous Sessions is the brain child of Studio NEON and Lauren MacDougall from Hopscotch Collective, are expecting to see the Australian hospitality industry in all its glory coupled with great food and flavours.

“Sunday Sous Sessions was created in order to publicly recognise the people who are the ‘engine rooms’ of some of the best kitchens in Australia. Each session, which will highlight one individual Sous Chef, will encourage the industry and food lovers alike to openly applaud their ability, creativity and talent. Each participating Sous Chef in this series has the full support of their restaurant, Head Chef and mentor, for their own Sunday Sous Session,” says Aaron Teece, Founder of Studio NEON.

The first of four Sunday Sous Session events will feature nel. Restaurant’s Senior Sous Chef, Andy Ashby, who works alongside renowned head chef Nelly Robinson. nel. Restaurant is famed for its eight-course degustation menu that features the best local Australian produce and changes on a six-week rotation.

“It’s not very often our Sous Chefs get the opportunity to unleash their own personal style and flair and run a kitchen from start to finish. After having personally worked in some of the world’s top kitchens there is a true appreciation in the industry for the talent and dedication of Sous Chefs. Often the unsung heroes, Sous Chefs are juggling everything from budgets, suppliers, menu creation and working with the team from preparation to service. This is a chance to have the public experience and see firsthand what our Sous Chefs can do,” says Aaron.

Aaron Teece hopes this event with encourage sous chefs to push the boundaries and cook beyond the cuisine they are known for. This will provide foodies the opportunity to see and taste menus inspired by the careers and experiences of all the participating sous chefs.

Sunday Sous Sessions

Cost: Tickets for the first Sunday Sous Sessions dinner will be on-sale from 10am on Monday 14th August; they are priced at $165pp.


Feature image by Aaron Teece


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