Scott Foster was trained under German chef, Heinz Schellenberger, from 1992 to 1994.
He honed his skills on the exclusive island of Boca Grande, Florida, where he cooked
for some of the most influential business families in America.

Rhonda, an artist, worked as a troubleshooter for a restaurant group for
15 years where she operated in the role of a business manager. The two met in
high school and married in 1992, later combining their talents to open Liam’s Restaurant
on December 2nd, 2002. The restaurant is named after their son, Liam Loch Foster. 

Also on board is sous chef Nicholas Rawls, and longtime servers Laura, Bill, Jennifer and Casey who round out the smart and quirky staff of Liam’s. We are all committed to
your complete comfort and enjoyment as you dine with us.