Liam Tomlin

Liam Tomlin

Claire Gunn

Early cheffing years in Ireland led Liam 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, Season to Taste and Lessons with Liam – and established consultancy company, Beyond Food. Opened Chefs Warehouse in 2010 (and moved it to Bree Street four years later, where it became Chefs Warehouse & Canteen) and, subsequently, Chefs Warehouse Beau Constantia (2016), Indian tapas restaurant Thali (2016), and Chefs Warehouse Maison in Franschhoek (2017).

Current Chef-owner of Chefs Warehouse & Canteen on Bree Street, Chefs Warehouse Beau Constantia, Chefs Warehouse at Maison, and Thali

Restaurants he rates in 2019

For a casual meal Clarke’s Bar & Dining Room
For a special occasion Jordan Restaurant
For a guilty pleasure Red wine and cigars
For a Winelands experience Le Coin Français
For authentic cuisine Kyoto Garden Sushi
Best new restaurant Le Coin Français
Best “oldie but goodie” Saigon
The best restaurant overall Anything by George Jardine

Restaurants he rated in 2018

For a casual meal SMAK Delicatessen
For a special occasion Jordan Restaurant
For a quick bite South China Dim Sum Bar
For a Winelands experience Jordan Restaurant
For authentic cuisine Marigold Authentic Indian
The best restaurant overall Jordan Restaurant