Warren Burns   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. When he's not arguing with James, he's thinking of ways to do things better, tastier and almost always nails it. We know, because he reminds everyone about it.

Warren Burns

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. When he's not arguing with James, he's thinking of ways to do things better, tastier and almost always nails it. We know, because he reminds everyone about it.

James Bradey   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. He's known to be the first to suggest conducting meetings in pubs, which is sometimes a bad idea.

James Bradey

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. He's known to be the first to suggest conducting meetings in pubs, which is sometimes a bad idea.

 
Kim McDiarmid   Business Development and Marketing  With over 17 years of experience in the hospitality industry, Kimmy now drives the business development, creative, marketing and strategy element of each business. These days, he builds a much better spreadsheet than martini, so we don't let him go behind the bar anymore.

Kim McDiarmid

Business Development and Marketing

With over 17 years of experience in the hospitality industry, Kimmy now drives the business development, creative, marketing and strategy element of each business. These days, he builds a much better spreadsheet than martini, so we don't let him go behind the bar anymore.

 
Dean Simpson   Operations  Dean 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 the finest head of hair and most creative nickname in the team.

Dean Simpson

Operations

Dean 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 the finest head of hair and most creative nickname in the team.

 
Jonothan Carr   Bars Manager  After previously working in the opening team of The Wild Rover in 2013, Jono returns to the group as Bars Manager fresh off winning a number of cocktail competitions and was also runner-up in Australian Bartender of the Year in 2018. He’s tasked with working with the bar teams to deliver world class service and a cocktail list to match.

Jonothan Carr

Bars Manager

After previously working in the opening team of The Wild Rover in 2013, Jono returns to the group as Bars Manager fresh off winning a number of cocktail competitions and was also runner-up in Australian Bartender of the Year in 2018. He’s tasked with working with the bar teams to deliver world class service and a cocktail list to match.

Pip Pratt   Executive Chef  Phillip 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 for a number a hard-hitting chefs such as Tom Aikens. He’s the most friendly executive chef in the industry but make no mistake - he’s uncompromising in delivering food that exceeds guest expectations.

Pip Pratt

Executive Chef

Phillip 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 for a number a hard-hitting chefs such as Tom Aikens. He’s the most friendly executive chef in the industry but make no mistake - he’s uncompromising in delivering food that exceeds guest expectations.

 
Alice Massaria   Head Sommelier  Born in Vincenza Italy, Alice’s wine career began working as sommelier in some of Sydney’s finest restaurants across Sydney before joining Bistecca as Head Sommelier and Bistecca Restaurant Manager in 2018. Alice’s behind Bistecca’s wine list which recently won Australia’s Best New Wine List. She’s incredibly humble, which is why we enjoy singing her praises.

Alice Massaria

Head Sommelier

Born in Vincenza Italy, Alice’s wine career began working as sommelier in some of Sydney’s finest restaurants across Sydney before joining Bistecca as Head Sommelier and Bistecca Restaurant Manager in 2018. Alice’s behind Bistecca’s wine list which recently won Australia’s Best New Wine List. She’s incredibly humble, which is why we enjoy singing her praises.