Chef Bothell goes by “Billy” and has a deep passion and dedication for food. Billy began his culinary career with the mindset of hard work and always putting food and ingredients first. He believes cooking is more than a job, it is a lifestyle. His first culinary venture took place at Lautrec in Farmington, Pennsylvania a Mobile Five-Star, AAA Five-Diamond restaurant where he learned discipline and the importance of dedication and hard work among the many other valuable life lessons. Lautrec offered the exclusive opportunity to cook at the James Beard House in New York City numerous times.
After spending four years working with two highly acclaimed chefs he moved to Pittsburgh where he was the opening sous chef for Notion restaurant. While there, he worked on perfecting techniques and developing unique flavor profiles. From Notion, Billy moved to Chicago to become a part of the renowned Chicago food scene. Billy became Sous Chef of the French restaurant Henri on Michigan Avenue where he was able to showcase his passions and personal cooking style. Two years later Billy joined Levy Restaurants as Executive Sous Chef where he spent four years engaged in multiple restaurant operations, elite catered affairs and numerous high-profile events such as the Chicago Cubs World Series, Blackhawks home openers, large concerts and NCAA football games.