If you happen to get into a conversation with our guy, sous chef Liam McNulty, be prepared for an exceptional level of enthusiasm about ingredients, creativity, and probably his two huskies. And he may show off our latest ingredients, fresh from the farm, with a jovial, "Would you just look at this patty pan squash? And these heirloom tomatoes? And these carrots right from the farm? How awesome is that?!".
Before BRODO, Liam started his career in Alberta, working in kitchens as a teenager, and before he hit the ripe age of 20, he was already a corporate trainer for a large chain. But the Okanagan called to him. Why? "The ingredients, the veggies and produce. The Okanagan is a dream for a chef." BRODO works with local farms and producers to get the freshest flavours into its dishes.
Self-trained and meticulous, Liam made his way to Penticton via Nelson and Osoyoos, and now manages our day-to-day operations, helping Chef Paul create fresh features, mentoring student chefs, and pouring over catering menus for intimate private dinners to large weddings to annual summer parties for former NHL'ers.
Liam likes to make everything from scratch, and wants every guest -- at BRODO or off-site at an event -- to have a great experience. That includes learning about our local wines so he can suggest pairings and create the right dish.
Ask him what he thinks about BRODO and Chef Paul? "It's great. The variety, the guests. It's great." Liam's favourite ingredients: pork belly on the meat side, fennel on the veggie side.
As his boss, Paul, says, "We're lucky to have him in the kitchen taking care of the fine details of running a restaurant. It's our staff that makes BRODO successful, and we appreciate their dedication and passion every day."
Say hi to Liam next time you stop in for lunch or dinner.