When Bill King was a boy, his buddies begged him to be invited over for dinner. "My mother was my first inspiration. She would roast a top sirloin of beef, just to slice and make sandwiches for me to take to school." Today his pals still rejoice over a dinner invite, but now Bill is the one in the kitchen! With 40+ years in the restaurant industry and 25+ years of culinary leadership at the executive level of the finest restaurant groups in the country, Chef Bill is the go-to guy when it comes to all things epicurean. The man loves what he does: he will host a killer culinary evening in the comfort of your home, served with plenty of well-paired wine and seasoned stories. His favorite part of it all? "When I see that they are engaged; not only enjoying themselves, but asking questions."
In addition to King Culinary Concepts, Bill currently operates King Culinary Consulting: a firm specializing in restaurant start-up, operational development, training and education, re-branding and concept development. The company has recently responded to many requests by adding catering to the list of services.
Bill joined McCormick & Schmick’s Restaurant Group in 1985. As Vice President of Culinary Development and Training during Bill’s 25 years with the company, the group grew from 6 to 96 fine dining seafood restaurants.
Chef Bill has a long list of talents and awards, including...
∞ Past Vice President of the International Corporate Chefs Association and President of theGlobal Culinary Innovators Association.
∞ Teaching positions at culinary schools and corporate organizations
∞ Fluent in most international cuisines, specializing in American Regional, French, Italian and Latino
∞ Author of 4 cookbooks with awards honored for A Chef’s Bounty and Vintner’s Kitchen
∞ 1987 Oregon Seafood Chef of the Year
∞ Semi-finalist in the American Seafood Championship
∞ Consultant to the State of Oregon
∞ Honored to cook twice at the James Beard House
∞ Founder and Co-Chairperson of Share Our Strength's Taste of the Nation charity event
Bill has been a resident of Oregon for the better part of 40 years. He lives with his wife of 30 years, Jennifer, and their lovable black lab, Magic.
Oh, and his dying meal? He chuckles and says, "It could be the perfect cheeseburger. It could be the perfect BBQ. It could be crispy Thai chicken." Okay, Bill... We'll let you have all three. And to wash it down? "Gin and lime juice. Or Caymus Cabernet." What a guy!