Chef Biography
William Valentine graduated from Johnson & Wales College in 1982 with a culinary arts degree. He moved to New Orleans in 1983 as broiler at the Rib Room in the Royal Orleans Hotel, working his way up the kitchen ladder to garde manger. In 1985, he went to work for Great Chef Andrea Apuzzo at his new restaurant in a suburb of New Orleans and then he moved over to Gautreau’s to work with Great Chef Armand Jonté. In 1987, he was appointed to be executive chef at Spring Close House in East Hampton, New York, and the following year, he was hired as executive sous chef at the Sagamore Omni Resort in Bolton Landing, New York.
In 1988, he returned to New Orleans as executive sous chef for Great Chef Kevin Graham at the Windsor Court Hotel. In 1992, the Great Chefs television crew showed up to tape him for the Great Chefs television series, the Louisiana New Garde, and he appears in episode #20 on the Discovery Channel.
In 1993, he went out west to Los Angeles, to be the executive chef of Checkers Hotel; then two years later, he returned to East Hampton, New York as executive chef and general manager of the Maidstone Arms Inn and Restaurant. In 2004 he took the position of corporate executive chef of Really Cool Foods, also in New York, until he opened his own consulting firm in 2011, where he remains today in 2016.
Recipes
Grilled Veal Chops with Caponata
Serving: 4 Print Grilled Veal Chops with Caponata By Great Chefs November 10, 2015 Caponata is a Sicilian relish and Chef Billy Valentine’s version is good enough to eat with a spoon, although here it is served with nicely-seasoned veal chops. For convenience, make the caponata a day or two ahead and store it, covered, […]