A Shift with Head Chef Will Francis

 

Ever wondered what it takes to run the kitchen at one of our newest spots? We spent a day with Bar Julius Head Chef Will to find out. Nestled within The EVE Hotel, Bar Julius is the newest addition to the Liquid & Larder family. The operation is more extensive than meets the eye, spanning two venues and three kitchens—including our expansive prep kitchen tucked away in the basement of the precinct.

7:00 AM: Morning Coffee

“If I’m not on breakfast service, I try to leave home with my partner. There’s a place near Redfern station with brilliant coffee called Little Fern, or we go to Bread Fern, where we actually source the pastries we sell during breakfast at Bar Julius.” A quick coffee in the park provides a moment of calm for Will before embarking on a day running both the Bar Julius kitchen, the extensive prep kitchen found in the basement of the hotel, and orchestrating a team of 20 chefs spread across both operations. These quiet morning rituals are essential preparation for his busy day ahead.

9:30 AM: Kitchen Check-In

Arriving at Bar Julius, Will jumps straight into action and helps out the breakfast team toward the end of service when it can be its busiest. Bar Julius’ breakfast has become quite well known for its elevated style. The French omelette served with chervil and chives has been a particular hit, as well as the pork hock soldiers which offer that feeling of nostalgia with a delicious twist. “I check in with the breakfast team, hop on the pass if it’s busy, then touch base with our Senior Sous Chef Tom on how things are going in the prep kitchen downstairs.”

10:30 AM: Menu Development

“With autumn approaching, I’ve been testing new seasonal dishes. Working with Pip, Liquid & Larder’s Executive Chef, on this is always invaluable—he taught me to push dishes from good to great, like our Crispy Lamb Belly. That particular dish was transformed and became so much more refined and elegant.” The approval process of getting a new dish on the menu is quite rigorous in the company. A dish is always tasted by at least three people to check for quality and also to ensure it meets brand standards. “Making sure everything we serve at Bar Julius is best in class” is a philosophy that drives the entire menu development process.

11:30 AM: Supplier Check

“Late deliveries can throw everything off.” Will spends time on the phone following up with suppliers, ensuring all produce arrives in time for service. Bar Julius deliberately maintains minimal inventory, preferring to work with ingredients at their peak freshness rather than storing them. “In this business, you’re only as good as your ingredients,” Will explains, highlighting why these daily deliveries are critical to maintaining the quality standards that guests have come to expect from a Liquid and Larder venue. 

12:00 PM: Lunch time 

By midday, Bar Julius transitions into lunch service, serving the all-day menu, which has gained significant momentum since opening. “Lunch has really taken off for us recently,” Will notes. “We’ve actually had to start taking reservations because we were turning away walk-ins.”. “I think people appreciate that they can have a proper restaurant experience without it being overly formal or taking too long.” Will oversees the pass during this service and he’s constantly monitoring the flow of dishes to maintain the quality that Bar Julius is becoming known for. 

2:00 PM: Team Training

As lunch service winds down, Will uses this transition period to mentor junior team members. “I can teach anyone to cook as long as they have the right attitude—that can’t be taught.” This philosophy aligns perfectly with Liquid & Larder’s core values: a growth mindset and teamwork.

“At Bar Julius, we embrace challenges every day,” Will explains while showing a junior chef the technique for making whiskey gels. “Opening a new venue and training a large team from scratch was tough, but I’ve been blown away by how the team has handled it.”

Will believes the kitchen is the perfect environment for developing both technical skills and teamwork. “We see effort as the path to mastery here. A dish might take ten attempts before it’s right, but that process is where the real learning happens. And no one does it alone—the best ideas come when we collaborate.”

This approach extends to how the entire kitchen operates. “In this environment, teamwork isn’t just nice to have, it’s essential. During service, we succeed or fail together. Everyone needs to support each other, communicate clearly, and step up when someone needs help. I’m really proud of how everyone’s embraced this mindset during the launch of Bar Julius and I’m looking forward to really getting into our stride as a team.”

The emphasis on developing people is woven into daily operations rather than separated as formal training. “Training and developing people is really important within our company—it happens every service, every day.”

3:00 PM: Oyster Prep

“We start shucking oysters around three, getting ready for happy hour. On weekends, we’ll easily go through 300 oysters in one hour, people just can’t get enough.”

4:00 PM: Happy Hour Begins

Will takes position on the pass, where he’ll remain until 9 PM. “Happy hour can be hectic with oysters, Caesar salads, and our hot dog flying out.” The hot dog has become something of a signature item, with its development taking several months. “It took a few months and a big search for the perfect sausage—it became an obsession. I’ve never seen a hot dog served like this before.” The result—”a smoked pig’s head sausage from LP’s balanced with acidic kraut slaw, pickled gherkins and crispy onion rings”—has become a customer (and staff) favourite after “many iterations to get it just right.”

Happy hour has carved out its own niche in the local dining scene. “Our happy hour has become a big hit in the area. We get a lot of guests who come before their reservation at Lottie and Olympus. It’s the perfect place to meet friends before heading off to dinner and to be honest we also get a lot of people who just stop in for happy hour but end up staying for dinner too – after they see the food coming out they just don’t want to leave” 

6:00 PM: Dinner Service

“We’re seeing more people return specifically for dinner after trying happy hour. Our evenings in the kitchen are getting a lot busier, so I’ll generally spend my evening on the pass.” In kitchen speak, the pass is essentially mission control. It’s where each dish comes together for a final check before heading out to guests—the last opportunity to ensure everything looks perfect. From this spot, Will can see the entire kitchen, calling orders, coordinating timing between sections, and maintaining the rhythm that keeps service flowing smoothly.

The Gnudi dish has become a standout that Will takes particular pride in. “I envisioned it like a little rock pool—soft Gnudies, crispy prawns that pop when you bite them, fresh sea herbs and sea grapes for texture.

9:00 PM: Service Wind-Down

After a solid evening on the pass, Will wraps up service. “Around this time the desserts are flying out, the chocolate delice with 12-year Albany whiskey gel makes the perfect end to a meal for me—super naughty but really delicious.”

10:00 PM: Debrief & Unwind

Occasionally, Will stays for a drink at the bar. “They do an Old Fashioned—it’s delicious and dangerous. It’s so easy to drink but packs a punch.” Otherwise, he might stop by The Woolpack Hotel, “a nice little friendly local and they serve good beers. There’s lots of dogs running around too, which is always nice.”

For Will, each day brings new challenges and opportunities for creativity. “In cooking, there’s always more to learn,” he says—a philosophy that keeps Bar Julius’ menu fresh and exciting for each guest who walks through the door.

 

Book Your Bar Julius Table Here.