As former Head Chef in Neil Perry’s famous ‘Rockpool’ restaurant and having owned her own successful restaurants, Katrina commenced her cooking career in 1987. She went to work for Neil Perry, first at Bondi Beach’s ‘Blue Water Grill’, and then to ‘Rockpool’ for 5 years. Three of those years were as Head Chef, overseeing burgeoning apprentices such as Kylie Kwong.
The arrival of children saw Katrina assisting her husband Mark with the running of their two restaurants, ‘The Pig and the Olives’, and several stints working as personal chef to Nicole Kidman and Tom Cruise.
A sea change in 2000 brought the family to Noosa and Katrina joined the team at the ‘Spirit House Cooking School’ in Yandina, where she worked until July 2012. Katrina is also a co-author of the new Spirit House Book ‘Hot Plate’. For many years she wrote a weekly food column for the ‘Noosa Journal’ and in 2005-2006 filmed a series of cooking segments at the Spirit House for the TV program ‘Escape with ET’.
Since May 2009 Katrina has taught as guest chef on a regular basis at the ‘Sticky Rice Cooking School’ in the Adelaide Hills. Katrina has travelled regularly to Thailand as part of the Tag–a-Long tours for the Spirit House and in April 2011 lead a food tour to Tasmania.
Katrina has a history of membership with Noosa Slow Food since 2005 and was President in 2011. Katrina is passionate about supporting Australia’s small scale food producers, encouraging schools to incorporate edible gardens and using food that is produced in a sustainable manner.
Katrina was recently invited to be a contributor to The Great Australian Cookbook which was released in September 2015.
Our fully licensed cafe is open Mon -Friday
Monday 7.30am to 12 pm.
Tuesday to Fridays from 7.30am – 2.00pm
Cooking Classes are usually held on Sunday afternoons from 4pm and Wednesday or Thursday evenings from 5.30pm.
The Golden Pig Food and Wine School is owned by Mark and Katrina Ryan
Mark’s first taste of hospitality was as a waiter at the famous ‘Nautilus’ restaurant in Port Douglas in the early 80’s, he then went on to undertake a cooking apprenticeship in Sydney at Kinselas, at the time run by Tony Bilson. He worked at various restaurants in Sydney including Barrenjoey House and the Blue Water Grill where he met Katrina.
He was Executive Chef at the Bathers Pavilion at Balmoral before opening his own restaurant in Potts Point, “The Pig & The Olive” in 1993, and a 2nd ‘Pig and the Olive’ restaurant in Cremorne in 1995.
In 2000 Mark undertook a sea change & settled on Queensland’s Sunshine Coast with his family. Inspired by the beach environment & sub tropical climate, Mark returned to studies and is now an award winning building designer & BDAQ member.
Marks’ design philosophy centres on creating functional spaces that are aesthetically pleasing and incorporate the principals of energy efficiency & sustainable design. It is these skills he has brought to the design of the Food and Wine school. Mark’s ‘green thumb’ has created a lush space of green vegetation in an industrial environment.