Liam Tomlin was born in Dublin, Ireland where he began his career as a chef at the age of 14 and went on to gain experience in some of Ireland and Europe's finest kitchens. Moving to Australia in 1991, Liam worked with Dietmar Sawyer of Restaurant Forty One as Chef de Cuisine for six years where he honed his skills while accumulating invaluable knowledge from one of the world's finest chefs.

In 1997, Liam opened Banc Restaurant in Sydney, Australia, where his commitment to the highest standards in service and cuisine gained BANC many accolades including the much-coveted "3 Hats Award" and "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.

Liam's dedication to excellence has also been recognised by British Airways, with his appointment in 2000 as a member of the prestigious Taste Team. Since then he has worked alongside culinary icons Michel Roux, Shaun Hill, Richard Corrigan, Mark Edwards and renowned Master of Wine, Jancis Robinson.

In 2001, Liam was one of ten professional chefs selected from Australia as finalists at the inaugural "World Master of Culinary Arts" awards, 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.

In 2004 Liam moved to Cape Town, South Africa and set up his own consultancy company, Beyond Food. The business has a growing reputation with both local and international clients within a variety of industries ranging from individual restaurants, food companies and retailers to luxury game lodges, leading hotels, international airlines, and wine farms.

Chefs Warehouse & Cookery School is the natural extension of Liam's enthusiasm towards fine cuisine. He has always been passionate about the need to train young chefs to the highest standards of either basic cooking or teaching them the skills they require to work in the finest dining rooms in the world.

Liam is the author of two highly respected books, "BANC" and "Season to Taste" and is currently working on a third to compliment his newly launched Chefs Warehouse and Cookery School in Cape Town.