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Liam served as Commis Chef in Reddy's in Leopardstown, Co. Dublin from 1981 to 1984. He then took part in the day release programme in the Dublin College of Catering Cathal Bruagh St. where he gained his City & Guilds 706-1 706-2 qualifications. In June 1984 Liam joined Jurys Hotel in Ballsbridge as Commis Chef He worked there for two years and joined Dillon's Restaurant in Suffolk Street in March 1986 as Chef de Partie. One year later Liam moved back to Wexford where he took up the position of Head Chef in the Ferrycarrig Hotel and subsequently in the internationally acclaimed Lobster Pot in Carne Co. Wexford. The next seven years Liam spend on Sea as Sous Chef for Stena Line. In 1997 Liam decided to stay on solid ground for a while and worked as Head Chef in McFadden' s Bar and Restaurant in Kilrane, Rosslare Harbour for the next five years. Following this he worked in the Riverbank House Hotel in Wexford and now is the Head Chef in the Blackwater Lodge Hotel in Blackwater Co. Wexford. Liam joint the South Eastern Branch of the Panel of Chefs of Ireland Ltd. in 1998 and held the position of Treasurer before being elected to the Board of Directors.
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