WILLIAM HEUBEL
Chef/Founder
Beyond The Kitchen
Chef Instructor
Culinary Institute of America, Greystone
William (Bill) Heubel is currently occupying the role of Chef Instructor at the C.I.A Greystone campus in St. Helena, California. His passion for cooking and his desire to inspire the culinary future has led him back to his native Bay Area after a fifteen year culinary tour of America. A graduate of the California Culinary Academy in San Francisco with more than twenty years of professional experience at top-end hotel restaurants in California, Arizona, North Carolina, Hawaii, and Oregon, Chef Bill continues his tradition of bringing the Farmer's bounty to your table.
Bill has worked in some of the most prestigious kitchens along California’s North Coast including as Sous Chef under acclaimed Chef and restaurateur Joachim Splichal at the four-star Ventana Inn in Big Sur, and at the celebrated Highlands Inn in Carmel, where he helped support the annual Masters of Food and Wine program.
Bill followed his passion to Sedona, Arizona where he worked as Sous Chef at the four-star, four-diamond L'Auberge de Sedona before moving to Hawaii where he would hone his craft over the next ten years.
Bill was Executive Sous Chef and then promoted to Executive Chef at the renowned Sheraton Keauhou Bay Resort and Spa, a Starwood property in Keauhou, Hawaii. Previously, he was the Chef de Cuisine of the Canoehouse Restaurant at Mauna Lani Bay Hotel and Bungalows, a four diamond resort on the Kohala Coast.
A strong desire to move back home to the Mainland, Bill came back to be Executive Chef at the Luxury four-star, four-diamond Old Edwards Inn and Spa in Highlands, North Carolina where he oversaw all culinary operations and implemented a program to start cultivation of the “Farm” which would supply much of the restaurant’s produce in season. The resort gained its 4th star during his tenure.
Taking an opportunity to move back to the West Coast, Bill took on the Executive Chef position at the regionally famous Jacksonville Inn in Southern Oregon. Here he cultivated relationships with farmers, foragers, coastal fishermen, and wineries to bolster the already famous restaurant. He also started an outdoor garden area where he grew many different produce items for the restaurant. Grow lights were utilized in the kitchen to grow a wide range of micro greens and herbs that were cut to order so they were still "alive" when the guests received them.
Bill's philosophy has been simple. Provide his guests with an exceptional dining experience that feels familiar and comforting yet provides unexpected twists and employs modern cooking techniques that provide an element of excitement. He draws from the nearby land gaining inspiration from local area farmers, ranchers, wineries and foragers. "Honest Cooking" is his hallmark. He feels that the less raw products have to travel, the better it is for the quality, environment and local economy.
A native of the California Bay Area, Bill earned an Associate of Occupational Studies degree in Culinary Arts from the California Culinary Academy in 1993. He currently resides in Lake County, California.
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Chef/Founder
Beyond The Kitchen
Chef Instructor
Culinary Institute of America, Greystone
William (Bill) Heubel is currently occupying the role of Chef Instructor at the C.I.A Greystone campus in St. Helena, California. His passion for cooking and his desire to inspire the culinary future has led him back to his native Bay Area after a fifteen year culinary tour of America. A graduate of the California Culinary Academy in San Francisco with more than twenty years of professional experience at top-end hotel restaurants in California, Arizona, North Carolina, Hawaii, and Oregon, Chef Bill continues his tradition of bringing the Farmer's bounty to your table.
Bill has worked in some of the most prestigious kitchens along California’s North Coast including as Sous Chef under acclaimed Chef and restaurateur Joachim Splichal at the four-star Ventana Inn in Big Sur, and at the celebrated Highlands Inn in Carmel, where he helped support the annual Masters of Food and Wine program.
Bill followed his passion to Sedona, Arizona where he worked as Sous Chef at the four-star, four-diamond L'Auberge de Sedona before moving to Hawaii where he would hone his craft over the next ten years.
Bill was Executive Sous Chef and then promoted to Executive Chef at the renowned Sheraton Keauhou Bay Resort and Spa, a Starwood property in Keauhou, Hawaii. Previously, he was the Chef de Cuisine of the Canoehouse Restaurant at Mauna Lani Bay Hotel and Bungalows, a four diamond resort on the Kohala Coast.
A strong desire to move back home to the Mainland, Bill came back to be Executive Chef at the Luxury four-star, four-diamond Old Edwards Inn and Spa in Highlands, North Carolina where he oversaw all culinary operations and implemented a program to start cultivation of the “Farm” which would supply much of the restaurant’s produce in season. The resort gained its 4th star during his tenure.
Taking an opportunity to move back to the West Coast, Bill took on the Executive Chef position at the regionally famous Jacksonville Inn in Southern Oregon. Here he cultivated relationships with farmers, foragers, coastal fishermen, and wineries to bolster the already famous restaurant. He also started an outdoor garden area where he grew many different produce items for the restaurant. Grow lights were utilized in the kitchen to grow a wide range of micro greens and herbs that were cut to order so they were still "alive" when the guests received them.
Bill's philosophy has been simple. Provide his guests with an exceptional dining experience that feels familiar and comforting yet provides unexpected twists and employs modern cooking techniques that provide an element of excitement. He draws from the nearby land gaining inspiration from local area farmers, ranchers, wineries and foragers. "Honest Cooking" is his hallmark. He feels that the less raw products have to travel, the better it is for the quality, environment and local economy.
A native of the California Bay Area, Bill earned an Associate of Occupational Studies degree in Culinary Arts from the California Culinary Academy in 1993. He currently resides in Lake County, California.
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