At the age of 16, Liam began his culinary career as a dish washer and banquet porter at a small pizzeria and catering outlet called Lorenzo’s Pizza, right here in Ottawa. Through hard work, dedication, along side his great attitude, many opportunities at other restaurants followed. In the beginning his cooking career was only a means to pay for his Business Administration education. However, his love for the industry and a desire to take his kitchen prowess to another level propelled him to seek his position at Carleton University.
Liam’s growth really began in his first position as a second cook right here on campus. Working under Chef John Horton and Chef Toni Kadamani, he was promoted to first cook and then Chef de Partie in a very short period of time. He then went on to complete his Red Seal Certification and is now a Sous Chef at the caf.
Although Liam has dedicated much time to the world of culinary arts, he feels that it’s only the tip of the iceberg. The culinary world, to him, is immeasurable and there seems to be a never ending amount of knowledge and experience to gain within. He believes patience, humility and dedication are the keys to his success and to the success of the challenges that inevitability lie ahead.