Executive Chef
Burkshire Towson Marriott

In Baltimore Chef Bill worked at a few of the most influential restaurants at the time. He started at Pier Point restaurant working with new localized ingredients and cuisine. He worked at Sissons in Historic Federal Hill which was the First Brew Pub in Maryland. After a few years at Sissons Chef Bill packed up his knives and headed out to Oregon Grill in Hunt Valley to work for Chef Mark Henry. After Oregon Grill Chef Bill moved back to Sisson’s for the final two years before the restaurant was so ld. From there Chef Bill started his career with Marriott Hotels. His first position was at the Marriott Greenbelt Hotel. After a few years he moved across the Bay to become the Food and Beverage Manager at the famed Aspen Wye River Conference Center in the Eastern Shore of Maryland. Here he helped over see everything from weekend getaways to weddings to large corporate retreats. From Wye River Bill moved up to Towson Marriott to take over the Executive Chef position at the Burkshire Towson Marriott. Towson Marriott is a 192 room guest suite, all-suite hotel located right across from Towson University.

During the spring you can find Chef Bill and his staff helping to prepare food for the Towson Tigers football team and tailgaters. Chef Bill finds his inspiration in Contemporary Maryland and local cuisine, using fresh local ingredients. His motto is keeping things simple but done well.