Momofuku's Ben Greeno joins Sydney Seafood School

Momofuku Seiobo head chef Ben Greeno is the latest culinary star to join the Sydney Seafood School’s 'who’s who' of guest presenters – a roll call that includes such restaurant heavyweights as Frank Camorra of MoVida, Christine Manfield of Universal, Hamish Ingham of Bar H and The Woods, and Marque’s Mark Best.

Sydney Seafood School manager Roberta Muir says she has “been nagging [Greeno] for a year” and is "very excited" he has finally decided to come on board.

“I've been asking him every few months since [Momofuku] opened and he's always politely refused,” Muir said. "I'd almost given up but then I thought ... It won't hurt to ask one more time."

Greeno’s debut class, which will run over four hours in June, promises “a glimpse inside the workings of one of Sydney’s hottest restaurants”. Although the specific recipes have yet to be determined, Muir says “the food will be representative of Ben's style at Momofuku - but also achievable in a well-equipped domestic kitchen."

Prior to joining David Chang’s restaurant in The Star casino complex, the UK-born chef worked at Sat Bains in Nottingham, Noma in Copenhagen and Momofuku Ko in New York.

Momofuku Seiobo, which opened in October 2011, was awarded three hats and Best New Restaurant in The Sydney Morning Herald Good Food Guide 2013.