Tapas with Liam Tomlin

After so many years in professional kitchens, Liam wanted to move away from the formal structure of restaurants with reservations, stuffy service and fixed menus that are repeated day after day. At Chef's Warehouse, Liam has moved away from food with too many layers and components. His way of cooking is focused on technique and on extracting as much flavur as possible to create tasty and well balanced dishes. This book will show you how to create over 70 delicious tapas dishes for every occasion, with professional results.

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, before opening Banc Restaurant in Sydney. Since then he has travelled the globe, opening restaurants, doing consultancy work, publishing cookbooks and winning numerous prestigious international awards. In 2004 he moved to Cape Town, South Africa, consulting to various luxury lodges and restaurants. In 2010 he opened Chefs Warehouse & Cookery School, which eventually became Chefs Warehouse & Canteen, regularly featured in the top five Cape Town restaurants on Tripadvisor. In 2016 Liam opened Thali, Chefs Warehouse @ Beau Constantia, in 2017 Chefs Warehouse @ Maison in Franschhoek and in 2019 Jewells in Paarl.