our executive chef

Executive Chef William Bevan's passion for food, wine and entertaining is deeply embedded. As a child, Billy was often found in the kitchen obviously destined for the hospitality field.

"I still use a lot of my mother and grandmother's basic recipes in many of the dishes I prepare."

With a career encompasing all aspects of the restaurant industry, Billy has worked for many of the worlds top companies. After extensive traveling through Europe, he landed on the east coast with a prestigous position at Windows on the World under Chef Michael Lomonaco, then onto the United Nations Grand Plaza Hotel.

"I learned so much technique in New York, but that weather!." 

Back in the west, Billy consulted for several international Five Star restaurant/nightclub companies including Morisier Atelier of France, TGI Fridays Int., Planet Hollywood Int., as well as Kiyogai Group of Japan before starting his own upscale catering firm.

"Innovative", "Obsessed with detail" and "Intensly focused" is how his crew describes him. "Counting down on the day of an event my staff continually reminds me of the time" he jokes with a boyish smile. "I could not do what I do without them, everyone is as important to this (pointing to an amazing dessert display) as I am." He has voluntered for several fundraising events benefitting organizations such as Childrens Hospital of Orange County and Long Beach BLAST.