Warren BurnsCo-Founder, DirectorWazza founded Liquid Larder alongside Jimmy. He’s incredibly driven by delivering the highest level quality of product and service within all the venues. When he's not arguing with James, he's thinking of ways to do t…

Warren Burns

Co-Founder | Director

Wazza founded Liquid Larder alongside Jimmy. He’s incredibly driven by delivering the highest level quality of product and service within all the venues. He’s passionate about product, service and developing the people around him.

James Bradey

Co-Founder | Director

Jimmy champions the construction and interior design of each venue while utilising his years of venue management and beverage consulting in bringing the best in all facets of the business.

 
Kim McDiarmidPartner, Business Development and MarketingWith over 18 years in hospitality, Kimmy uses his industry experience by sparking opportunities and ideas by thinking creatively across each business while connecting our venues with our guests…

Kim McDiarmid

Partner | Business Development and Marketing

With over 18 years in hospitality, Kimmy uses his industry experience by sparking opportunities and ideas by thinking creatively across each business while connecting our existing venues with our guests and bringing to life new concepts that stand the test of time.

 
Dean SimpsonPartner, Group Operations ManagerDean is responsible for the engine that runs the venues and his hands-on, get-shit-done attitude has been cultivated from years working in bars in Sydney and across the UK. ‘Bubbles’ as we call him rocks …

Dean Simpson

Partner | Group Operations Manager

Dean is responsible for the engine that runs each venue. His hands-on, get-shit-done attitude has been cultivated working in hospitality and small business for many years.

 
Pip PrattExecutive ChefPhillip Pratt has honed his skills as part of the Bentley team as Sous chef when they moved from Surry Hills into the CBD. Prior to his arrival in Australia he was tearing up London and the UK’s tough restaurant scene working …

Pip Pratt

Executive Chef

Phillip Pratt has honed his skills as part of the Bentley team when they moved from Surry Hills into the CBD. Prior to his arrival in Australia, Pip was tearing up London and the UK’s tough restaurant scene working for a number of hard-hitting chefs such as Pascal Aussignac at Club Gascon. He’s possibly the most friendly executive chef in the industry but make no mistake - he’s uncompromising in delivering food that exceeds guest expectations.

Alex ‘Gondz’ Gondzioulis

Group Bars Manager

‘Gondz’ is a creative genius when it comes to cocktails and a skill that took him to the heights in the Australian bar industry when he was awarded Australian Bartender of the Year in 2019. Prior to joining Liquid & Larder as Group Bars Manager, he managed one of the world’s most esteemed cocktail bars, Bulletin Place.

 

Kyle Poole

Group Sommelier

Kyle is passionate about creating iconic yet interesting and unique wine programs that are attune to the features of a venue. His most recent Head Sommelier stints include Woodcut in Sydney and Adelaide’s Restaurant Orana, Australia’s Good Food’s best restaurant 2019.

He is currently studying to complete the Master Sommeliers exam.