A Dayton chef whose resumé includes l’Auberge and the Dayton Country Club will join a local brewpub as its executive chef later this month.
Liam Hennessy’s last day as executive chef at Dayton Country Club is July 21, and he’ll join the Fifth Street Brewpub later this month to help design the new brewpub’s kitchen and develop food menus. The cooperatively owned Fifth Street Brewpub is tentatively scheduled to open Saturday, July 20, although its kitchens are not yet finished.
The brewpub was initially scheduled to open July 13, but Brian Young, Fifth Street Brewpub’s president, said this morning, July 12, that the pub has been forced to cancel the grand opening scheduled for July 13 because the brewpub could not obtain its liquor license in time. The grand opening was postponed one week until Saturday, July 20, Young said.
Brewpub officials expect to have a working kitchen sometime in August, producing upscale deli-style sandwiches and some pub appetizers. A full kitchen — with a hood, grill, and fryer — should be operational by about the beginning of September, allowing for expansion to a full menu, according to Dave Tickel, the pub’s manager.
Hennessy and Tickel worked together at the former TomKatz restaurant near Springboro about 11 years ago, and Hennessy said the prospect of working with his former colleague again, along with the concept of the co-op brewpub, contributed to his decision to take the job. A 1994 Carroll High School graduate who attended Sinclair Community College’s culinary-arts program, Hennessy has three young children — including 1-year-old twins — at home.
Tickel said Hennessy “is an amazing chef, capable of doing any style of cooking, and he is creative beyond belief. I love working with the guy and can trust in him to make the pub’s menu phenomenal.”
Hennessy has worked at the Dayton Country Club for three years. In addition to TomKatz, he has worked in the kitchens of l’Auberge, Harbour Lights, Lincoln Park Grille, Thirsty Dog Brewpub, and as executive chef at Lexis Nexis for Sodexho Corporate Services. Liam joined Dayton Country Club as the executive sous chef in 2010 and became the executive chef in 2011.