Liam’s culinary journey spans top London kitchens, including Cornerstone in Hackney Wick where he was part of the team that won the restaurant its Michelin
star. Food has been part of Joel’s DNA since he was 14, with his parents both owning food businesses. He’s previously worked at Michelin-starred Pensons and
Two-hatted fine dining restaurant Pilu at Freshwater, located in Sydney, Australia.
Liam and Joel met at Akoko in Fitzrovia where the pair learnt how to cook with West African spices and utilise open-fire cooking. The duo followed Theo
Clench and Erik Miotto to Cycene in Shoreditch where they helped win the restaurant’s first Michelen star after just a few months. Together, their journey
has led them to The Square, where they’ll be crafting culinary masterpieces rooted in hyper-seasonal produce and global influences.