Liam Whittle is a top quality development chef with a first class pedigree. He began his career as a trainee chef at the 5 star Celtic Manor Resort before being promoted to commis chef six months later. In 2007 Liam moved to London to work for Gordon Ramsay in his Maze restaurant in Mayfair as a commis chef before moving through the ranks to the position of junior sous chef.
Liam’s next post was as sous chef in a 1 Michelin star restaurant under the direction of Jason Atherton. In 2009 Liam moved to the Berkeley Hotel as sous chef for Marcus Wareing in his 2 Michelin star restaurant. By the age of twenty three Liam had worked for three of Britain’s best chefs rising from commis chef for Gordon Ramsay to sous chef for Marcus Wareing in his 2 Michelin star restaurant in just two years. After two amazing years in London Liam decided that it was time for a break. He decided to spend the next nine months travelling around Australia which was a great experience.
On his return from Australia Liam returned to Monmouthshire to take up the post of sous chef with his brother Adam as head chef at the White Hart in Llangybi. The brothers held 2 AA rosettes during the next five years, a confirmation of their exceptional cooking skills. In 2013, whilst at the White Hart, Liam entered the BBC Masterchef – The Professionals where he reached the semi finals.
After five years at the White Hart Liam decided that he would like a change of direction. He moved to a role as a development chef where he could utilise his experience as a fine dining chef. In his role as a development chef Liam developes a wide range of dishes for restaurants and supermarkets. Next time you are eating a meal in a local restaurant or choosing a meal from a supermarket chilled counter you could be enjoying a meal developed by Liam.