“Exploring what the world has to offer through food is the closest thing to travel without getting on a plane. Adventure, history and culture can all be found in a meal created by a good cook.”

Raised in a multicultural family with a deep love of food, Reanne’s earliest memories are of standing on a footstool in her family kitchen — baking, pounding spices and conducting “official taste testing.” Her heart has remained there ever since.

Her career began working with restaurants, wineries and producers in WA’s South West before moving to Perth to take on the role of Operations Manager at SPICE Magazine. In 2009, she joined Matters of Taste cooking school and quickly discovered a natural gift for teaching. While completing her formal cookery training and cooking in local restaurants, her passion for education continued to grow. By 2012, she committed fully to teaching.

“To me, food breathes colour and flavour into nearly every part of our lives. It brings people together, gives us a way to express creativity, and allows us to show care.”

From the very beginning of Salt & Co, Reanne has focused on seasonal cooking and a deep respect for ingredients — where they come from, how they’re grown, and the role they play in nourishing both body and community. That care extends beyond the ingredients themselves to the tools and materials used in the kitchen. From the oils and fats chosen, to the cookware and surfaces used in class, thoughtful decisions are made with both flavour and wellbeing in mind.

She continues to refine this understanding as knowledge around food, health and sustainability evolves. The off-site kitchen garden, established in 2018, is a living expression of this commitment, supplying herbs and distinctive ingredients used in class.

As a teacher and leader, Reanne believes that with thoughtful guidance, anyone can develop confidence and their own unique style in the kitchen. One of the things she values most is seeing strangers come together around food — cooking, learning, laughing and sharing at the long table.

“It’s a joy to watch people leave on a high, connected through the experience. It never gets old.”

With an obsession for all things food and a genuine zeal for life, Ryan has been a marvellous addition to our Salt & Co family.

“I think there is something almost primitive within us when it comes to creating a soulful meal to share with loved ones. It’s connective, therapeutic and nourishing — it’s a big part of what makes us human.”

After exploring several professions in his younger years, Ryan reached a turning point at 28. Encouraged by his wise Mum, Glenda, he decided to pursue his childhood dream of becoming a cook and stepped into his first apprenticeship.

The early days were a baptism of fire at Steve’s Fine Wine & Food in Nedlands. The pace and pressure were intense, but under the guidance of a passionate head chef, Ryan found his rhythm in the kitchen — later winning Hospitality Group Training’s Apprentice of the Year.

Since then, he has spent over a decade cooking across Perth in restaurants, bars, cafés and high-end catering, building a broad knowledge of cuisines and techniques.

Ryan joined Salt & Co in 2019 and has found deep fulfilment in teaching — sharing not just recipes and skills, but the joy of cooking with others.

“The fact that I get to spend my evenings with lovely people and share the joy of cooking nourishing food is something I’m constantly grateful for.”

Born in Melbourne and raised in Malaysia, Amir brings a quiet depth and cultural richness to the kitchen. He studied law and graduated in 1997, but it didn’t take long to realise his heart wasn’t in it. After several years working in law and insurance, he made the leap — moving to Perth, retraining, and committing fully to the culinary world.

Over the past twenty-three years, Amir has worked in professional kitchens across Malaysia and Perth, building a deep understanding of flavour, technique, and the rhythm of service. He loved the buzz of a busy kitchen — turning out high-quality food for 160–180 guests a day and feeling the quiet satisfaction when not a single plate came back.

What continues to fascinate him is how food reflects history and culture — how what we cook today is shaped by where we’ve come from. He often reflects on the idea that we first eat with our eyes, then our noses, and finally our mouths — something he had always done instinctively, but only truly understood once inside the craft.

Now, as a cooking teacher, Amir is passionate about helping others discover that cooking doesn’t have to be complicated or intimidating. For him, it’s about learning a few simple techniques, understanding your ingredients, and respecting the produce.

“The hardest thing to do in any kitchen is to keep food simple. Respect your produce, and you’ll prosper.”

Silvia is a professionally trained cook who graduated from the Culinary Institute of Rome, where she refined her technique and developed a deep understanding of the science behind cooking.

Born and raised in Rome — “The Eternal City” — she grew up surrounded by pasta and the rhythms of traditional Roman kitchens. Her aunties and nonnas, accomplished home cooks in their own right, shaped her early understanding of food. They taught her the importance of simple, fresh ingredients and recipes that bring people together around the table. Their influence continues to guide her cooking philosophy today.

After years working in restaurant kitchens, Silvia chose to follow her passion for teaching, running pasta-making classes in Rome before bringing her experience to Salt & Co. She finds great joy in sharing her knowledge and helping others discover confidence and creativity in the kitchen.

Silvia believes that ingredients can shift depending on the experience you want to create. For her, cooking is much like working with colours on a painter’s palette — understanding the purpose and character of each ingredient allows you to combine them thoughtfully and create memorable recipes.