BILL NILES / FOOD
Bill has been training in kitchens since 1995. In the late 1990s, at the age of 18, he took over the kitchen at a small family owned restaurant on the South Jersey boardwalk, cutting his teeth doing high volume rustic Italian cuisine for the Greater Philadelphia area. In his early twenties, he moved on to some of the most esteemed restaurants in Philadelphia, building his culinary knowledge through practical experience. In 2008, Bill moved west and joined the team at Bar Tartine, one of San Francisco's most highly acclaimed restaurants, as Executive Sous Chef. In 2010, he took over as Chef de Cuisine and helped earn its 3 star San Francisco Chronicle review. Bill's dedication and creativity did not go unnoticed. In 2011 Bill took the helm as Executive Chef at St Vincent. This wine haven from celebrated author, James Beard Award winner and Wine Director/GM of Mario Batali’s Babbo Ristorante, David Lynch and Chef Bill saw instant accolades. Quickly, Bill's work was touted over local and national media, from a 3 star review at the San Francisco Chronicle to a rising star chef award from Eater National. After two years of defining work, Bill moved on to open KronnerBurger, Chris Kronner's upscale bistro, as Chef De Cuisine. From there, Bill returned to the Tartine family to open the high profile Tartine Manufactory. Bill’s work as Executive Chef helped to earn them consideration as finalists for a James Beard award this year as well as Best New Restaurant in Food and Wine magazine. As Bill leaves Tartine Manufactory he brings with him a commitment to scrupulous sourcing and making approachable food with extraordinary and sometimes unfamiliar ingredients.