Liam Tomlin

Author Profile

Irish-born Liam Tomlin began his career as a chef at the age of 14, gaining experience and honing his skills over the years in some of Europe’s finest kitchens. Moving to Australia in 1991 he joined forces with Stan Sarris when Banc opened its doors in 1997, leading the kitchen brigade as Executive Chef. Banc has gained many accolades including the much- coveted 3 Hats and Restaurant of the Year title in the 2001 Sydney Morning Herald Good Food Guides Awards. Liam was appointed by British Airways as a member of the prestigious Culinary Council in 2000, designing menus for first and business class and the Concorde. Liam is now living in Cape Town and is Top Billing magazine’s food editor.

Cookbooks by Liam Tomlin

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