William Bast was born to cook. Born in Chicago, Illinois, where opportunity was bountiful, surrounded by the magic of towering buildings. He grew up just northwest of Chicago in the western suburbs, assisting his Uncle in preparation of the family restaurant kitchen prepping, butchering meat, cutting fresh fish and Cooking on the line at one of the top white table restaurants in the western suburb’s The Hamlet Restaurant.

• Director of all food production, service and billing. Supervise all kitchen and off premise catering functions and employees.• Responsible for all purchasing and scheduling of food products for catering division and restaurant. Menu planning, designing and cost adjustments daily. • Responsible for banquet and parties in excess of and not limited to 500 guests. • Responsible for marketing and ordering the balance of wine and related beverages. • Development of theme promotions, menus and contracts for catering services. • Responsible for all kitchen equipment and service contracts on a daily basis. • Assure the development and creations of new recipes and specials on a daily basis.

• Director of all food production, service and billing. Supervise all kitchen and off premise catering functions and employees.• Responsible for all purchasing and scheduling of food products for catering division and restaurant. Menu planning, designing and cost adjustments daily. • Responsible for banquet and parties in excess of and not limited to 500 guests. • Responsible for marketing and ordering the balance of wine and related beverages. • Development of theme promotions, menus and contracts for catering services. • Responsible for all kitchen equipment and service contracts on a daily basis. • Assure the development and creations of new recipes and specials on a daily basis.