LIAM DOOLEY

CHEF LIAM DOOLEY

CHEF | ENGLAND

PREVIOUS YACHTS: M/Y Passion
WORK EXPERIENCE: Chef Liam Dooley trained at the Birmingham School of Culinary Arts, studying classical French cuisine. While at college he worked under Richard Turner at Turners of Harborne restaurant as Chef de Partie on the Garde Manger section. The restaurant served modern British food and during his time there it was awarded one Michelin star which it continues to hold today. After moving to London to advance his career, he landed a job at the prestigious Michelin starred restaurant Chez Bruce in Wandsworth Common. Liam joined the yachting industry in 2012 with a goal to travel and expand his repertoire of dishes. He worked on the busy 55m charter boat M/Y Passion initially as sous chef and was promoted to head chef after two seasons. After nearly 4 years aboard Passion, Liam left for Asia to eat and explore. Subsequently he spent a year living in Melbourne, Australia. He worked at the two hat restaurant Cutler & Co. in the larder and fish sections. Working in Australia exposed him to a unique healthy fusion style of European and Asian cuisine which he now strives to incorporate into his menus daily. While trained in classical French techniques he aims to produce modern, lighter interpretations of classical and regional European and Mediterranean cuisines, sourcing the finest local and seasonal ingredients and presenting them in a simple and harmonious manner. His interest is also in exploring world cuisines, especially North African, Middle Eastern and Asian. As far as special dietary requirements, he has experience in Kosher, dairy free, gluten free, vegetarian and low sugar diets.
CRUISING GROUNDS: Mediterranean, Caribbean and Bahamas
JOB DESCRIPTION: Responsible for provisioning and preparing meals for all guests and crew; maintaining galley and food storage to the highest standards. Liam is happy to tailor any menu to suit the guests needs.
LICENSES/CERTIFICATES: Birmingham School of Culinary Arts, studying classical French cuisine.
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