About Us


Paul Terzo (Director)

I have over 25 years of experience in the hospitality industry. I initially started training at Llandrillo Technical College in North Wales, before moving to London and completing my training whilst working for Prue Leith. 

This was follwed by a stint of working on the Orient Express, travelling up and down the country cooking fine dining food on the train. 

I moved back up North to Manchester in the noughties, where I have worked up to head chef in some of the world’s largest hotel brands; Malmaison, Hilton, Crowne Plaza & Indigo, with some of the best chefs this country has ever produced; Marco Pierre White and David Gale. 

I have a passion for letting the quality of the ingredients shine through in dishes. I am classically trained and able to turn my hand to all cooking styles, especially Italian food given my Italian heritage, my grandfather hailing from Sicily. I enjoy teaching and training, passing my knowledge on to any budding chefs, enthusiastic cooks or anyone who wishes to improve their cooking ability.


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Jason Beeley (Director)

My one true passion in life is food, of all kinds. I have worked in the industry for over 10 years. I have experience in a wide range of different establishments all over the north west, including styles from all over the world, from fine dining for Marco Pierre White, 5 star Asian food with Sampans and Australasia and the classics at some of the world’s largest hotel brands Crowne Plaza & Hotel Indigo. This experience has enabled to learn everything I could about different techniques, dishes and ingredients.

At home, I cook every day. Sushi, ramen, Indian curries, Chinese street food. I love putting recipe books through their paces, learning new cuisines and putting together incredible flavour combinations and creating exciting new dishes. Besides that you will find me mushroom picking, using my homemade food smoker or taking pictures with my camera, practicing my new found food photography hobby. I find learning together the most rewarding aspect of teaching and I’m confident you’ll leave us with the knowledge and abilities to achieved your goals.

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Robert Beeley (Director)

For as long as I can remember I've wanted to be a chef, cooking is in my blood. My family have a rich history of owning bakeries, running restaurants and pulling pints. 

I have worked in the industry for 18 years, I started my training at Trafford college with some of the best tutors in the country. Whilst at college I worked at the wonderful restaurant The Fat Loaf, an amazing family run restaurant in Sale, Manchester. 

After graduating college, and tearing myself away from the The Fat Loaf, I have gone on to successfully compete in a variety of cookery competitions including Valor’s prestigious chef of the year competition 2016. I have opened up restaurants, taught professional chefs from all over the world and worked for some of the biggest names in hospitality, including Marco Pierre White and Simon Rimmer.

My teaching style is relaxed and informal. I have a real affection for teaching, seeing people learn and applying that knowledge is what drives me.

I want to dedicate my life’s work to giving you the knowledge and tools, you need to fulfil your culinary potential.