Billy Otis

Background

About Billy Otis

I have been cooking in the food industry for almost 20 years. Having worked for a number of talented chefs I was able to cultivate a unique skill set and ability to make great food. Working in many different cuisines (western & asian) has created flavor combinations and plating that is truly my own. Having been in hotels, privately owned restaurants, etc. has given me exposure to high production cooking and also more refined dining. Working as a Head Chef in Hong Kong for the past 10 years has been a great experience (opened Socialito-Mexican cuisine) and also operated Lily & Bloom, a contemporary American restaurant (4+years). We retooled the menu at Bloom to put modern twists on well known classics. I have been working for more than 5 years as a head chef/development chef (opening new venues/large projects) for Black Sheep Restaurants. This has involved overseeing the operations of several different outlets, each representing a unique and different cuisine/concept. The last 3+ years has been spent working to develop and open new restaurants (Greek restaurant Artemis & Apollo, Mexican Restaurant Taqueria Super Macho, large projects/pop-ups). The experience has been valuable and taught me the ins and outs of the financial side, kitchen design and full development of new brands/venue's. My focus is conceptualizing new menu items, streamlining day-to-day operations and food costing. Maximizing efficiency is key to success. We are an aggressively expanding group with many different cuisines and looking for hungry ambitious staff. please reach out to me if you are an individual who is ready to further their career in the culinary world.