Liam Tomlin opened Banc restaurant in Sydney in 1997 where he garnered many accolades including 3 Chef Hats.
Relocating to South Africa in 2003 he consulted to various projects within the hospitality industry and in 2010 opened Chefs Warehouse and Cookery School, Cape Town.
In 2014 the concept was changed, and Chefs Warehouse and Canteen began serving fine-dining quality global tapas.
In 2016 Liam opened Thali, a ‘modern Indian’ restaurant with Dimo Papachristodoulou and Chefs Warehouse at Beau Constantia with Ivor Jones offering the same ‘Tapas for 2’ menu as his other restaurants.
The following year Chefs Warehouse at Maison (Franschhoek) opened with David Schneider leading the kitchen. This year Liam opened Jewells at the Spice Route, Paarl together with Tina and Neil Jewell.
Liam has also recently partnered with Victoria Engelhorn opening Brugarol in Barcelona, headed up by Angelo Scirocco (Urbanologi, Chefs Warehouse, Test Kitchen).
Liam and his team have also teamed up with Ginger & Lime food studio to host a variety of different cookery courses for anyone to attend.
Even though Liam does guide each of the restaurant’s chefs in the Chefs Warehouse style, the daily running of operations is the responsibility of the teams and partners.
Liam credits originality and sustainability as the key factors of the group’s establishments. Each restaurant is different in its’ own right but is within the core belief and philosophy of the business.