Wild Oak Cooking School

Wild Oak Cooking School

The Wild Oak Cooking School is purpose designed to maximize the use of a central workspace that allows a 'hands on' experience rather than a 'demonstration' kitchen. Having a small capacity of 8-10, students can enjoy a much higher level of contact with professional chef instructors.

When space became available adjoining the Wild Oak Restaurant, Chef and Owner, Ben Higgs, leapt at the chance to convert this quaint little shop into an intimate cooking space. Here he could fulfill a desire to share his knowledge in a fun environment with a small group of students.

About Ben Higgs - Executive Chef and Owner of Wild Oak

    As Executive Chef and owner of Wild Oak Restaurant and Cooking School, Ben Higgs drive and passion for food was born from the desperation of being fed vegemite and cheese sandwiches nearly every lunch for 4 years by his hardworking and less than culinary experimental mother. He started working at the bottom end of food service just after his 15th birthday, working weekends, nights and holidays washing pots, cutting and peeling vegetables and cooking less than glamorous fare to get hands on kitchen experience.

    At 16, Ben left school to commence an apprenticeship in commercial cookery. The excitement and adrenaline rushing through the kitchen far outweighed the shock of working 8am-10pm, five days a week. The hat seemed to fit.

    Ben was fortunate to complete the last 3 years of his apprenticeship under one of Melbourne’s finest French chefs, Jacques Heraudeau, at his highly acclaimed and award winning South Melbourne restaurant La Madrague. Ben spent many years at some of Victoria’s best dining rooms including second chef position at the award winning 5 star Eleanor’s Restaurant at Chateau Yering.

    Ben has achieved his career ambition to own and operate his own restaurant, purchasing the iconic hills eatery the Wild Oak. He has been awarded Yarra Valley and Ranges Restaurant of the year, Menu of the year and One chefs torque in the Australian Good Food Guide.

    Ben has been invited to represent Australian chefs and food in such destinations as Hong Kong, Macau, Singapore and Vietnam. Traveling extensively to broaden his culinary knowledge, he has also expanded Wild Oak into gourmet catering and now a the cooking school.

    Ben specializes in modern Australian cuisine with strong classical French accents and strives to use localized seasonal produce and sustainable food primarily from the rich soils of the neighbouring Yarra Valley and the Ranges.