Chef de Cuisine - Osteria Morini
The Grand Tasting, Saturday March 29, 2014
Bill Dorrler attributes his commitment to highlighting fresh and seasonal ingredients to his youth in Flemington, NJ. As a young man, 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 with an Accounting degree. Shortly thereafter, his passion for food led him to Bridgewater, New Jersey's Café Cucina where in less than a year Bill assumed the role as Sous Chef.
Bill later moved back to Pennsylvania to join the William Penn Inn as Chef de Cuisine. By 2004, he became the Executive Chef at Harvest Restaurant Group’s Ciao in Basking Ridge. 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 to begin his culinary relationship with the Altamarea Group. As Executive Chef, Bill helped open Altamarea Group's Due Terre (now Osteria Morini NJ) and Due Mari. Each restaurant was rated “Best New Restaurant in New Jersey.".
Chef Dorrler currently oversees the kitchens at Due Mari and all Osteria Morini locations, -- New York, New Jersey and Washington D.C. , as well as the kitchen at The Butterfly, the Altamarea Group’s cocktail bar and supper club in TriBeCa.