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Seafood Sessions Local Restaurant chef – Sous Chef, Paris Butter – Zennon Christian

Join us tonight for a cooking experience with one of the leaders of our restaurant scene with a hands on cooking class, rub shoulders and learn tips and tricks from our guest chef tonight, cook 3 delicious recipes matched with wine. Tonight prepare from the Paris Butter recipe vault  Big Glory bay salmon tarts with kiwi onion dip and salmon roe, Greenshell XO mussels and pan fried skin on snapper, spinach and soy beurre blanc.

Complimentary beverage on arrival.

Arrive anytime from 5.45pm onwards.  Class starts promptly at 6pm.


Shop Furi Pro Knives online at the Auckland Fish Market Seafood School - we stock the full Furi Pro range, knife blocks and 2-3 piece sets.

Add any Furi Pro Knife Range to your class booking and receive 10% off your purchase, view the full range of Furi Pro Knives from the online SHOP along the top menu bar.

Apply discount code furi2020 at the cart stage and collect your knife when you attend your class or select shipping nationwide options.

Note: The above photo is indicative only - your menu is decided based on availability of produce at the time.

Your Chef


Zennon Wijlens

After extensive travelling working in some of Australia’s best restaurants and visiting 34 of the worlds 50 best restaurants, Zennon Wijlens is back in Auckland at the renowned Paris Butter. He’s passionate about fine dining and food in general and is looking forward to helping you to create your own masterpieces.

More about Zennon Wijlens

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If you have any questions, please complete this form and we'll be in touch soon. For urgent enquiries please include your phone number, or call the office on 09 379 1497 (office hours are Mon-Fri, 8:30am - 6:00 pm).

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Wed, 4 Nov 2020
9:00pm (approximately)
$120 per person
Only 7 tickets left

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Local Restaurant Chef - 04 Nov 2020$120.00
Ticket sales close on
Tue, 3 Nov at 1:00pm

Level 1, Auckland Fish Markets
22 - 32 Jellicoe Street
Freemans Bay
Auckland 1010
New Zealand

Was a little nervous about the whole ‘cooking thing’ however the chef and the people I cooked with made things a breeze – plus heaps of fun.

Mark "Pick of New Zealand Seafood"