Human & Rousseau

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Author Focus

Liam Tomlin

Biographical info

Liam Tomlin was born in Dublin, where his career as a chef began at the age of 14. He gained experience in some of I Europe's finest kitchens, before moving to Australia in 1991.

For six years Liam worked with Dietmar Sawyer of the famous Restaurant Forty One as Chef de Cuisine, learning from one of the world's finest chefs.

With his wife, Jan, Liam moved to Cape Town in 2004 and established a consultancy company, Beyond Food. His latest venture, Chefs Warehouse & Cookery School combines retail and culinary education. Liam is also launching a new cookery school in conjunction with Leopards Leap.
The author of two well-respected books, BANC and Season to Taste, Liam is proud to publish his third in South Africa.
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