Chef de Cuisine - Osteria Morini
The Grand Tasting, Saturday March 16, 2013
Bill attributes his commitment to highlighting fresh and seasonal ingredients to his youth, growing up in Flemington, NJ. As a child, Bill spent his days working on a nearby farm, picking fresh produce and utilizing the season’s bounty to bring family and friends together.
Bill graduated from Saint Joseph University in Philadelphia in 1994 with a degree in Accounting. But, his passion for food persisted and after two years of working in an office, Bill walked into Café Cucina, in Bridgewater, NJ, and asked for a job. He started off at the pasta station, working the line. In less than a year, Bill assumed the role as the restaurant’s Sous chef.
A few years later Bill left NJ and moved back to Philadelphia to join the team at the William Penn Inn, in Gwynedd, as Chef de Cuisine. He spent the next four years learning to turn-tables like a classically trained chef in the Inn’s hallmarked establishment. By 2004, Bill turned his attention to authentic Italian cuisine, and Bill moved on to become the Executive Chef at Harvest Restaurant Group’s Ciao. Bill’s commitment to fresh ingredients and new passion for Italian food were a match.
In 2007, after he was introduced to Chef Michael White, Bill moved back to NJ and his professional and culinary relationship with the Altamarea Group blossomed. As Executive Chef, Bill helped open Due Terre and Due Mari, the group’s two NJ restaurants. Bothe restaurants were each rated “Best New Restaurant in New Jersey” and received rave reviews from The New York Times, and he contributed to the restaurant’s 4-stars from the Star Ledger. Now, three and a half years later, Bill’s life seems to have come full circle. Heading the kitchen of acclaimed Chef/Owner Michael White’s Osteria Morini, his personal straight-from-the earth-cooking philosophy compliments the rustic cuisine of the Emilia-Romagna region naturally.
As Chef de Cuisine of Osteria Morini, Bill mixes traditional and innovative selections and his craftsmanship and enthusiasm for the cuisine and flavors of of Emilia Romanga defines the soul of the kitchen.