Liam O'brien
About Liam O'brien
Liam O'Brien serves as the Executive Chef at Point Yamu by Como, a position he has held since 2014. He has extensive culinary experience, having previously worked at Aman and held various roles at Como Hotels and Resorts.
Work at COMO Hotels and Resorts
Liam O'Brien has been serving as the Executive Chef at Point Yamu by COMO since 2014. In this role, he oversees the culinary operations and menu development, ensuring high standards of food quality and presentation. His tenure at COMO Hotels and Resorts reflects a long-standing commitment to the brand, having previously worked as the Executive Sous Chef at Parrot Cay from 2003 to 2005. This extensive experience within the COMO group highlights his familiarity with the company's culinary philosophy and operational standards.
Previous Experience in Culinary Roles
Before his current position, Liam O'Brien worked as the Executive Chef at Aman from 2012 to 2014. This role allowed him to further develop his culinary skills and leadership abilities in a luxury hospitality environment. Earlier in his career, he held the position of Chef de Partie at Sailors Thai from 1998 to 2000, where he gained foundational experience in kitchen operations. His diverse background in various culinary roles contributes to his expertise in high-end dining.
Culinary Career Timeline
Liam O'Brien's culinary career spans over two decades, beginning with his role as Chef de Partie at Sailors Thai from 1998 to 2000. He then joined COMO Hotels and Resorts as Executive Sous Chef at Parrot Cay from 2003 to 2005. After a period at Aman from 2012 to 2014 as Executive Chef, he returned to COMO Hotels and Resorts, where he has been the Executive Chef at Point Yamu since 2014. This timeline illustrates his progressive career in the hospitality industry.
Expertise in Fine Dining
Liam O'Brien possesses extensive expertise in fine dining, honed through his roles in luxury hotel environments. His experience at COMO Hotels and Resorts and Aman has equipped him with the skills necessary to create exceptional dining experiences. His focus on quality ingredients and innovative culinary techniques aligns with the high standards expected in the luxury hospitality sector.