Chef Bill Shafer, native Floridian, grew up in a "foodie" family where he developed his passion for food. With a grandfather was corporate executive in grocery business, mother expert gourmet cook, the qualityproducts and range of techniques available were accessible early on.
Though he did not set out to become a chef, he got his first job being brought to work at about 8 years old to peel potatoes and cut French fries when his Uncle Ray, (an accomplished chef all over America - N.Y., Atlanta, New Orleans, and etc.) was short handed one night. All through school he continued to work in Ray's catering operation. After studying philosophy in college he returned to the restaurant industry, apprenticing in top kitchens on Florida's Gulf coast for many years, there picking up skills, contacts and knowledge of local and regional markets.
Decades of experience and research into the major and minor cuisines of the world eventually lead to Chef positions in several of the areas finest restaurants and opening two of his own.
