Irish-born chef Liam became fascinated by cooking from a young age, particularly while visiting his uncle (then-general manager of the Portmeirion Hotel, Wales).
Early cheffing years in Ireland led him to London, Amsterdam and Switzerland where he worked in some of Europe’s finest kitchens.
Emigrated to Australia, where he worked as chef de cuisine with the feted Dietmar Sawyere at Restaurant Forty One.
Opened the accolade-strewn Banc Restaurant in Sydney, winner of Gourmet Traveller’s Restaurant of the Year in 2001.
Published several books – including BANC (co-author), Season to Taste, Lessons with Liam and Tapas with Liam – and established highly sought-after consultancy company, Beyond Food.
Opened Chefs Warehouse & Canteen and, more recently, Chefs Warehouse Beau Constantia and Thali.