Yes Chef Cooking Classes in Melbourne: A Review of Chef Paul Lenoury’s Kitchen
A hands-on cooking class where you genuinely leave knowing more than when you arrived.
There’s a difference between watching someone cook beautifully and actually being able to do it yourself. Paul Lenoury knows this well. With more than 36 years in professional kitchens — including time training under the legendary Stephanie Alexander — he’s built Yes Chef into one of Melbourne’s most talked-about cooking class experiences. I recently attended the Spanish cooking class with my mum, Terrie, and left with a full stomach, a notebook full of tips I’ll actually use, and a very firm opinion that every fridge should have boiled potatoes in it.
Who is Chef Paul Lenoury?
Paul Lenoury is not your average cooking instructor. He trained at Stephanie Alexander’s restaurant, which tells you everything about his commitment to doing things properly — from scratch, with flavour at the centre of every decision.
He runs Yes Chef from his space at 1/66 Curzon Street in North Melbourne, and the classes have quietly built a devoted following. At last count, over 136 Google reviews sit at a near-perfect five stars — and if you read through them, a theme emerges quickly: people don’t just enjoy the class, they walk away feeling genuinely capable in the kitchen.
What cooking classes does Yes Chef offer?
Paul runs a range of full-day cooking classes, each built around a different cuisine. Current options include:
- Spanish — tapas, paella, and churros
- Italian — antipasto, crudo, gnocchi, and panna cotta
- Japanese — sashimi, soba noodles, miso soup, rice pillows with salmon, and matcha custard with miso caramel
- Moroccan — flavourful starters, tagine, and dessert
- Mexican — tacos, mole sauces, and sweets
- French — a more recent addition that reviewers have been raving about
- Thai — a class that’s earned particularly strong praise for its depth of flavour
- Fundamentals of Cooking — a wonderful option for anyone who wants to build a solid base before tackling a specific cuisine
Each class runs for approximately four hours and covers a full spread of dishes from starter through to dessert — everything made from scratch, no shortcuts.
Inside the Spanish Cooking Class: what we actually did
I went with my mum to the Spanish cooking class on a Saturday, and I wasn’t entirely sure what to expect. Would it feel like school? Would there be a lot of standing around watching?
Not even slightly.
From the moment we walked in, Paul set the tone: this is your kitchen too. He wants you to feel at home, to speak up if you need something, and to join the conversation freely.
One rule for the first hour: no alcohol. Paul is very clear about this, and he delivers the news with a perfectly timed joke about the proximity of the Royal Melbourne Hospital. Just in case.
Starting with tapas
We began with tapas, which Paul treats not just as a recipe exercise but as a lesson in the art of hosting. He showed us how to arrange each platter with care — jamon with caperberries and melon, manchego with harissa — and explained the thinking behind how things look on a table. It sounds minor, but it changed how I’ll approach entertaining at home.
One of his standout pieces of advice: every fridge should have boiled potatoes in it. Cook them whole, peel them afterwards. It sounds almost too simple, but once he explained what you can do with them — and how much stress it removes from cooking for a crowd — it made complete sense. Cooking for a lot of people is easy when you prepare for it. That’s the philosophy running through the whole class.
Everything from scratch
Everything in Paul’s class is made from the beginning. There is no jar, no packet, no pre-made component waiting in the wings. It’s not about making things difficult; it’s about understanding what you’re actually doing so you can replicate it at home with confidence.
He also accommodates dietary requirements with ease and without fuss — just let him know ahead of time.
The goal of the class
By the end, what you have is not just a meal you’ve cooked together. You have the knowledge to host a Spanish-themed lunch or dinner for friends at home, prepared and confident. That framing — that this is about hosting a feast, not just following a recipe — makes the class feel genuinely useful rather than simply entertaining.
Terrie’s review
I received an amazing Mother’s Day gift this year. My daughter and I attended a masterclass in Spanish cuisine at Yes Chef Cooking School. There were 13 people seated around a long table, and it was so exciting to receive a black apron when we arrived — I felt like I was on MasterChef!
Chef Paul proceeded to demonstrate and cook the tapas first. It was all hands-on as we prepared the vegetables while we watched and learned. After about eight plates of tapas were done, they were set aside while we moved on to the paella. Sipping on rosé, with lots of laughter and banter, we were each given a burner between two people and proceeded to make a paella from scratch.
I noticed Paul used only very good quality, fresh ingredients, sourcing them as locally as possible. He was a wonderful teacher, giving us plenty of hints on how to prepare ahead of time. I learned a lot that I’ll be able to use in everyday cooking at home.
As the chicken and seafood paella cooked, the smells were absolutely tantalising — we couldn’t wait to eat! We started on the tapas while the paella finished cooking. So delicious. And when the paella was ready, it was just as good. But wait, there’s more.
Under Chef Paul’s guidance, we all made the dough for churros, drizzled with only the finest chocolate, of course. A perfect dessert and a wonderful way to finish the class. We came home with leftovers and all the notes and recipes to keep.
I had never done anything like this before and would totally recommend it, especially as a gift for someone you love. The kitchen space is compact, and there are stools available — something worth knowing if standing for long periods is a consideration. I found I stood for much of the class and was perfectly comfortable. Spanish is just one of the cuisines Paul offers, so have a look at his other masterclasses and find the one that appeals to you.
Practical information
Address: 1/66 Curzon Street, North Melbourne VIC 3051
Phone: 0412 200 587 Website: yeschefcookingschool.com.au
Bookings: Essential — classes fill up.
Class duration: Approximately four hours
Group size: Small groups (our Spanish class had 13 people)
Dietary requirements: Accommodated — advise at time of booking
Book the Spanish Cooking Class here.
Getting There
North Melbourne is well-served by public transport. The 57 tram (from Flinders Street via Elizabeth Street) runs along Queensberry Street, a short walk from Curzon Street.
If you’re coming by train, North Melbourne station is about a 10-minute walk.
If you’re driving, street parking is available in the surrounding streets — worth checking time limits before you go. The venue is on street level.
What to Wear and Bring
Comfortable clothing you don’t mind getting a little flourished with olive oil. Paul provides everything you need for the class — ingredients, equipment, aprons. Just bring your appetite and a willingness to get involved.
Is It Worth It?
Yes — and I say that as someone who cooks reasonably well at home and wondered whether there’d be much new to learn. There was plenty. The practical tips alone (the boiled potatoes will change your entertaining life, I promise), combined with Paul’s very particular way of making technique feel accessible and fun, make this a genuinely valuable few hours.
It’s also just a really good time. The atmosphere is warm, the conversation flows easily, and you sit down at the end to eat a meal you made yourself. For a birthday, a day out with a friend, or a gift for someone who loves food, a Yes Chef class is a solid choice.
The range of cuisines on offer means there’s good reason to go back, too — something Paul’s regulars seem to have worked out already.
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The Seniors in Melbourne team were hosted as guests of ClassBento. All opinions are the writers’ own.
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