ClassBento money-back guarantee
Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
For extra peace of mind, all our bookings are covered by our $20 million public liability insurance.
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Please note: Afterpay is not available on bookings of over $1,000, and on certain classes.
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ClassBento money-back guarantee
Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
For extra peace of mind, all our bookings are covered by our $20 million public liability insurance.
How can we help?
FAQs Something else
Q: What's the cancellation policy?
A: Free to cancel or reschedule up until 5 days before the class
Q: How long does the class run for, and what's the price?
A: 3 hours, $219 per guest
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- How to hold and use a knife effectively
- How to sharpen and take care of your knives. Good knives can last a lifetime!
- Each student to prepare a selection of fresh produce
- The class will then use the expertly prepared produce to create a delicious meal
Read more details
- An apron
- Please wear closed-in shoes
- If you have long hair, please tie it back
This class is great for a team building activity or hens party.
Davide Tonucci
Born and raised in a seaside town on the Italian east coast, Davide’s passion for food was ignited as a child, watching and helping his mamma and nonna make fresh pasta.
In his 20’s he began working in local seafood restaurants. He spent time developing his craft under the supervision of a Michelin star chef - and later earned the position of head chef for a well-renowned restaurant in his hometown.Davide's love of travel, adventure and new experiences brought him to Australia in 2011 - and he quickly found his feet in kitchens across Sydney’s fine dining scene.A love for fresh seasonal produce drives Davide's food, as he prepares classic and modern dishes - always with an equal portion of both Italy and Australia in his heart.
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