Liam O’Brien

In his current role as Sous Chef of Somerset Club, Liam O’Brien, CEC, has taken on significant responsibility in leading day-to-day kitchen operations while also strengthening its systems, standards, and culture. O’Brien’s background in national and international competitions has elevated the level of discipline and refinement he brings to the teams he works with. He says his long-term goal is to continue elevating the club and resort profession by mentoring young chefs, contributing to the next generation of competitions and culinary education, and modernizing how chefs connect through professional organizations and beyond.

Club + Resort Chef (C+RC) What does it mean to you to be a C+RC 40 under 40 honoree?
Liam O'Brien (LO): To me, being a 40 Under 40 honoree is more than recognition for what I have done up to this point. It is a commitment to continue elevating the profession. A commitment not only to culinary skill, but to leadership, mentorship, and service. It is a platform to keep growing.

It means upholding the highest standards and representing the industry with integrity as I continue to develop as a chef and a leader. I view this honor as motivation to keep pushing forward while giving back by supporting younger chefs, contributing to the future of competition and education, and strengthening professionalism in our kitchens.

Ultimately, being a 40 Under 40 honoree affirms the importance of the work clubs and resorts are doing.

C+RC: What quote summarizes your culinary or career philosophy?
LO: “The highest level of our craft is not just what we create but how we show up and what we do for those around us."

C+RC: What inspired your career in the club and resort industry?
LO: As a young lad, I loved Sunday nights because it was the one night my whole family would sit down and have dinner together. As I grew up, I started working in kitchens and eventually went to culinary school at Joliet Junior College in Joliet, Illinois. When I began culinary school, I started in a semi-private club's restaurant kitchen, where I learned the little things clubs do to make the member experience special. I think that is what really drew me in.

I spent that first summer at Hyannis Port Country Club, where I learned more about what a private club truly can and will do for its membership. When I returned to Illinois for my second year of school, I joined the student culinary competition team and took a job at Butterfield Country Club. That is where I feel I truly learned what it means to be a chef in the club world, from special celebrations to member-facing interactions. I fell in love with the ability to influence the menu, practice techniques I otherwise would not have had the opportunity to explore, and still compete while working full-time.

After school, I continued at Butterfield for a short time before moving 1,000 miles away to work under Michael Shannon at The Somerset Club. The culture Chef [Shannon] and the club believe in is not about working until you burn out, but performing at the highest level both in the kitchen and outside of it. He always pushed us to pursue things beyond the kitchen and made sure we took the breaks necessary to perform at our best. That is something I have not seen in restaurant kitchens, and it solidified my pull toward the club and resort industry.

C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
LO: There are a few key moments that defined my career, but one stands out. When I was competing for Student Chef of the Year in Las Vegas, all of my equipment was lost by Southwest Airlines. Chef [Shannon] and I left from Boston with a layover in Chicago. Due to the weather, we were redirected to St. Louis, turned back to Chicago, and then our flight to Las Vegas was canceled. We ended up on separate flights but eventually made it there.

My parents drove from Illinois to watch me compete. I was the last to arrive, and when we waited for my bags, nothing came off the plane. The desk told us my equipment was still in Chicago and would arrive on the first flight in the morning. That was not true. The competition was the next day, and we had to pivot immediately.

I went to the culinary school hosting the event, explained the situation to the dean, and asked if I could search the kitchens to build a cart from what they had on hand. While I did that, I gave Chef [Shannon] my food list, and he drove all over the city shopping so I could attend the competitors’ meeting. My parents stayed at the airport, persistently asking about my bags. I knew how important this competition was to me, and so did they. I had to stay strong and confident so they would know everything would be okay.

After gathering as much equipment as possible, Chef [Shannon] and I went to a butcher so I could select the right cut of meat. Back at the Airbnb, I started my mise en place. When my parents arrived, I was picking pink peppercorns out of a blend because that was all the store had. We had dinner, and they asked how I was feeling and if there was anything they could do. I told them we had done all we could and that all that was left was to leave it all in the kitchen.

Late that night, Chef [Shannon] told me that everyone who knew what had happened was impressed with how I handled it. That was when it clicked for me. I was never going to give up. No matter what happens, I will find my way into the kitchen and leave it all there. Most chefs are the same. If we are not calm and composed, how can we expect our teams to be?

To me, being a chef is about overcoming obstacles, whether it is a last-minute member request or staffing shortages. A great chef finds a way and delivers at the highest level. At midnight, in the eleventh hour, my parents showed up with all of my equipment and food. I went from scrambling to being fully prepared, with two sets of mise and the tools I had practiced with.

Now, when I coach students and competitors, I share that story. I tell them to be ready for anything and that when you have to go to Plan B, you do it with confidence and decisiveness. That is how you make it through.

C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
LO: Being the best is hard, settling for average is hard, too, so you choose whether your hard leads to growth or regret. What you put into it is what you get out of it. How badly do you want it? Master the three W’s and you will win. You have to want it. You have to work for it. Then you earn the win.