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Liam Riordan was a passionate and highly talented chef who made a big impact on his colleagues and customers wherever he worked.
Raised on the beautiful south coast of NSW, Liam did his apprenticeship at Bellachara Boutique Hotel in Gerringong and at the Berry Sourdough Restaurant in Berry.
Liam was often described as ‘old school’ in his philosophy in the kitchen - to Liam, cooking was a vocation not a job. He threw everything he had into the process, be it the creative wonder of menu design, the drudgery of ‘prep’, the thrill of service or the relaxed comraderie of clean down.
Liam had challenges with his mental health during his career, and after a serious episode in 2014, he became a vocal advocate for mental health when he returned to the kitchen in 2015 after his recovery. He often spoke with his colleagues, who he considered to be friends and family, about taking their mental health seriously and seeking help when needed.
Liam roared back into the world of cooking, eventually becoming a sous chef at the world renowned Rockpool Bar and Grill in Sydney. He headed off to the UK in mid-2019, and his final assignment was at Paco Tapas in Bristol.
We hope Liam’s life and Liam’s journey as a chef can help bring change to an industry that brings so much joy but has taken too many.
In lieu of any flowers, we would appreciate if you could make a donation in memory of Liam to Hospo for Life.
Hospo for Life provides mental health support services to the hospitality industry which are facilitated by Altius Group. All funds raised in memory of Liam will be deposited directly to Hospo For Life and be used to provide his colleagues with mental health workshops to enable them to learn how to positively deal with the stress and anxiety that can come with working within a kitchen, as well as sessions with qualified psychologists for those within his network who currently require a more personalised service.
Dominic and Veronica Riordan
Raised on the beautiful south coast of NSW, Liam did his apprenticeship at Bellachara Boutique Hotel in Gerringong and at the Berry Sourdough Restaurant in Berry.
Liam was often described as ‘old school’ in his philosophy in the kitchen - to Liam, cooking was a vocation not a job. He threw everything he had into the process, be it the creative wonder of menu design, the drudgery of ‘prep’, the thrill of service or the relaxed comraderie of clean down.
Liam had challenges with his mental health during his career, and after a serious episode in 2014, he became a vocal advocate for mental health when he returned to the kitchen in 2015 after his recovery. He often spoke with his colleagues, who he considered to be friends and family, about taking their mental health seriously and seeking help when needed.
Liam roared back into the world of cooking, eventually becoming a sous chef at the world renowned Rockpool Bar and Grill in Sydney. He headed off to the UK in mid-2019, and his final assignment was at Paco Tapas in Bristol.
We hope Liam’s life and Liam’s journey as a chef can help bring change to an industry that brings so much joy but has taken too many.
In lieu of any flowers, we would appreciate if you could make a donation in memory of Liam to Hospo for Life.
Hospo for Life provides mental health support services to the hospitality industry which are facilitated by Altius Group. All funds raised in memory of Liam will be deposited directly to Hospo For Life and be used to provide his colleagues with mental health workshops to enable them to learn how to positively deal with the stress and anxiety that can come with working within a kitchen, as well as sessions with qualified psychologists for those within his network who currently require a more personalised service.
Dominic and Veronica Riordan
Organizer
Hospo For Life Pty Ltd
Organizer
Haymarket, NSW