Bio

CHEF / OWNER

Billy grew up spending his summers at the Delaware beaches, where at age 14 he began his restaurant career washing dishes. The crazy late nights in that establishment inspired what was to come.

A West Virginia University alumnus, Billy got the taste of travel and the tropics eventually landing in a Sous Chef gig in a French restaurant on the island of St. Croix. He lived there for seven years learning the ropes from Frank Pugliese, chef at the acclaimed restaurant Bacchus.