Bill, a 1980 graduate of The Culinary Institute of America (CIA) in Hyde Park NY, moved to Napa Valley, CA to enjoy the grape harvest and he hasn’t left yet. He’s been working in the hospitality business for the last 35 years.
Bill was the resident-chef for the Hess Collection Winery in Napa, CA before becoming an instructor at Greystone. He owned and operated his own restaurant in St. Helena, CA. He worked at Thomas Keller’s French Laundry in Yountville, CA and served as the executive chef in the Wine Spectator Greystone Restaurant at the CIA’s Greystone campus. His experience has bridged the divide between sweet and savory having worked as a baker and a pastry chef as well as a cook. He has been teaching cooking and food and wine pairing full time for the last 20 years.
