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This profile was last updated on 12/7/13  and contains information from public web pages.

Executive Chef

Phone: (707) ***-****  HQ Phone
Timber Cove Inn
Two Hours North Of San Francisco (90 Miles) 45 Minutes North Of Bodega Bay (25 Miles) 21780 North Coast Hwy 1
Jenner, California 95450
United States

Company Description: Timber Cove Inn offers guests an entirely rejuvenating Sonoma hotel experience with spacious rooms and superior amenities. For special offers and news, please...   more
Background

Employment History

  • Chef De Cuisine and Executive Inn Chef
    Michelin-rated Cook St. Helena
  • Owner
    New Delhi Restaurant
20 Total References
Web References
Bodega Bay Sonoma Coast California Hotel | Timber Cove Inn
www.timbercoveinn.com, 7 Dec 2013 [cached]
Catering events at Timber Cove Inn are orchestrated by our Executive Chef, William Oliver who oversees the preparation of our Sonoma Coast cuisine.
Timber Cove Inn Debuts New Menu ...
starchefs.com, 16 Aug 2013 [cached]
Timber Cove Inn Debuts New Menu From Chef William Oliver
Sonoma Coast(August 16, 2013) - Sonoma Coast, Sonoma (August 16, 2013) - Timber Cove Inn unveils new menus under the direction of Executive Chef William Oliver, formerly of Cook St Helena and Michelin-starred Farmhouse Inn.
Chef Oliver has created a menu that highlights more of the local ingredients from the Sonoma Coast such as fresh seafood from the Pacific Ocean like King Salmon, halibut and crab. Additional locally sourced ingredients include most of the vegetables from the nearby farms to compliment the Sonoma Coast wine menu
"Sonoma County has a bounty of farmers producing incredible food and I wanted to highlight that in the menu," said Executive Chef Oliver.
The new dinner menu features a "Small Plates" listing which is a combination of smaller portioned items or possible appetizers and "Large Plates" section for the diner looking for a more traditional but no less mouth-watering food. The "Small Plates" includes Local Crab & Citrus with a Pink Peppercorn Vinaigrette and Fennel Puree ($10), Local Roasted Beet Salad with Sonoma Chevre, Almonds in a Sherry Vinaigrette ($10), Seasonal Vegetable Risotto ($10) and the signature 5-Spice Pork Ribs with Sweet Chili Glaze, Asian Cole Slaw ($13).
For "Large Plates", Chef Oliver has produced Sonoma Coast Cioppino ($25) featuring locally sourced seafood, Eggplant Parmesan with House-made Ricotta and Heirloom Marinara ($21), Roasted Local Halibut with Red Quinoa, Sonoma Coast Duck Breast with Spaetzle, Fava Beans, Bing Cherries ($32) and Grilled Delmonico Steak served with Horseradish Mashers ($44).
Available at Timber Cove Inn's The Lobby Bar is the Afternoon Menu from 12:30PM - 5:00PM. This petite menu was designed for the afternoon glass of Sonoma wine and food pairing. It features House-cut Old Bay Seasoning Potato Chips ($6), Artisan Charcuterie with Fromage Blanc, Spiced Olives & Crostini ($14) and Chilled Dungeness Crab Dib, Cheddar, Green Onions & Crackers ($15).
About Chef William Oliver Prior to becoming Executive Chef at Timber Cove Inn, Chef Oliver worked at Michelin-rated Cook St. Helena and Russian River's Farmhouse Inn spearheading their respective culinary teams as Chef de Cuisine and Executive Inn Chef, while simultaneously creating a name for himself amongst wine and gourmand connoisseurs. Oliver brings his award-winning talent, hard-earned knowledge, and deft experience to his new home on the majestic Sonoma Coast: Alexander's at Timber Cove Inn. Oliver is excited for the continued opportunity to prepare Wine Country cuisine, now paired with the area's heralded varietals of Chardonnay and Pinot Noir from newly-minted Fort Ross-Seaview AVA, residence to such esteemed wineries as Flowers, Fort Ross Vineyard, Hirsch, and Wild Hog to name only a few.
Don & Ray Archives - Purple Roofs Gay Travel Blog | Purple Roofs Gay Travel Blog
purpleroofs.com [cached]
Executive Chef William Oliver is the BEST! We have dined at restaurants all over the country and have never had a finer meal than when we dined here. He loves what he is doing and guests return all the time just to dine and sample his exquisite prepared dinners. Words cannot describe the flavor, texture and quality of dinners that he prepares.
We began with the Duck Confit Tostadas with Strawberry Mole, Catija Cheese and Confetti Slaw and followed by the Cedar Plank Bacon Crusted Salmon with Spaetzie, Pea leaves, Local Cauliflower and Chive Butter Sauce. For dessert the Creme Brulee and Sorbet. A finer dinner we have never had ! Thanks Chef William !
...
Here we enjoyed Bill, the owner of the New Delhi Restaurant which is a Restaurant/Bar that is always packed with people.
New Dining Menus From Executive Chef ...
starchefs.com, 15 Aug 2013 [cached]
New Dining Menus From Executive Chef William Oliver At Timber Cove Inn Formerly Of Cook St Helena And Michelin-starred Farmhouse Inn
Sonoma Coast, Sonoma(August 15, 2013 ) - Sonoma Coast, Sonoma (August 15, 2013) - Timber Cove Inn unveils new menus under the direction of Executive Chef William Oliver, formerly of Cook St Helena and Michelin-starred Farmhouse Inn.
Chef Oliver has created a menu that highlights more of the local ingredients from the Sonoma Coast such as fresh seafood from the Pacific Ocean like King Salmon, halibut and crab. Additional locally sourced ingredients include most of the vegetables from the nearby farms to compliment the Sonoma Coast wine menu
"Sonoma County has a bounty of farmers producing incredible food and I wanted to highlight that in the menu," said Executive Chef Oliver.
The new dinner menu features a "Small Plates" listing which is a combination of smaller portioned items or possible appetizers and "Large Plates" section for the diner looking for a more traditional but no less mouth-watering food. The "Small Plates" includes Local Crab & Citrus with a Pink Peppercorn Vinaigrette and Fennel Puree ($10), Local Roasted Beet Salad with Sonoma Chevre, Almonds in a Sherry Vinaigrette ($10), Seasonal Vegetable Risotto ($10) and the signature 5-Spice Pork Ribs with Sweet Chili Glaze, Asian Cole Slaw ($13).
For "Large Plates", Chef Oliver has produced Sonoma Coast Cioppino ($25) featuring locally sourced seafood, Eggplant Parmesan with House-made Ricotta and Heirloom Marinara ($21), Local Roasted Local Halibut with Red Quinoa, Summer Corn in a Dry Creek Peach Jus ($31)(pictured) , Sonoma Coast Duck Breast with Spaetzle, Fava Beans, Bing Cherries ($32) and Grilled Delmonico Steak served with Horseradish Mashers ($44)
...
About Chef William Oliver Prior to becoming Executive Chef at Timber Cove Inn, Chef Oliver worked at Michelin-rated Cook St. Helena and Russian River's Farmhouse Inn spearheading their respective culinary teams as Chef de Cuisine and Executive Inn Chef, while simultaneously creating a name for himself amongst wine and gourmand connoisseurs. Oliver brings his award-winning talent, hard-earned knowledge, and deft experience to his new home on the majestic Sonoma Coast: Alexander's at Timber Cove Inn. Oliver is excited for the continued opportunity to prepare Wine Country cuisine, now paired with the area's heralded varietals of Chardonnay and Pinot Noir from newly-minted Fort Ross-Seaview AVA, residence to such esteemed wineries as Flowers, Fort Ross Vineyard, Hirsch, and Wild Hog to name only a few.
July, 2013 | Blog | Timber Cove Inn
www.timbercoveinn.com, 1 July 2013 [cached]
New Executive Chef William Oliver is busily updating our menu in Alexander's and being his creative culinary self these days. When I asked for a recipe he commented that when he designs recipes he uses Whole Foods as a reference: if you can't buy it there, then the recipe is no-go. He wanted people
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