Chef Liam Luttrell-Rowland
Chef of the Edington Center and the Lead Trainer, GO-Kitchen Ready
Chef Liam Luttrell-Rowland is the Chef of the Edington Center and the Lead Trainer for the GO-Kitchen Ready program. He has been cooking for over 15 years, with past positions including Pastry Chef of the Admiral in Asheville, North Carolina, Sous Chef for James Beard Nominee Jeremiah Reardon (Brewster Fish House), and Chef De Cuisine at the Blackfish in Turo, Massachusetts. Liam has lived extensively in Mexico, where he fine-tuned his unique blend of flavorful, vivid, and beautiful food. In 2009 Chef Liam was chosen to cook for Outstanding in the Field; more recently he’s been featured by the Blind Pig Supper Club and Southern Living. Liam has cooked for New York Times Food Critics Ruth Reichl and Mark Bittman, along with celebrities like Owen Wilson and David Byrne.
He holds a BS in Culinary Arts from Asheville-Buncombe Technical Community College and a BA from the University of North Carolina Asheville.