Biography: Liam Tomlin

Liam Tomlin was born in Dublin, Ireland, where his career as a chef began at the age of 14. He went on to gain experience in some of Ireland and Europe’s finest kitchens, eventually moving to Australia in 1991. For the next six years Liam worked with Dietmar Sawyer of ‘Restaurant Forty One’ as Chef de Cuisine, honing his skills and accumulating invaluable knowledge from one of the world’s finest chefs.

In 1997, Liam opened ‘Banc Restaurant’ in Sydney, Australia, where his commitment to exceptional standards in service and cuisine garnered ‘Banc’ many accolades including the much coveted 3 Hats Award and the Restaurant of the Year title in the 2001 Sydney Morning Herald Good Food Guide Awards. In that same year Liam also earned the Gourmet Traveller Restaurant of the Year award.

In 2001 Liam was selected, amongst others from Australia, as finalist for the inaugural ‘World Master of Culinary Arts’ award, a major global initiative to find and honour the world’s leading chefs. Over the years Liam has been invited to take part in many local and overseas promotions and cookery schools which has taken him to Dublin, London, Zurich, Amsterdam, Rome, Sydney, Perth, Melbourne, Bangkok, Auckland, Hong Kong, South Africa, Maldives, Spain, Portugal and Singapore. Liam and his wife Jan moved to Cape Town, South Africa, in 2004 where they established Chefs Warehouse & Cookery school.