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William Oliver

Chef

TCI

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I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Community Edition at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

TCI

Background Information

Employment History

Russian River Restaurant


Executive Chef

Timber Cove Inn


Owner

New Delhi Restaurant


Village Inn


In-House Chef

Clos Pegase


Web References(68 Total References)


Russian River Restaurant at the Village Inn | Contact Us

www.villageinn-ca.com [cached]

William Oliver
Executive Chef e: chef@villageinn-ca.com p: 707-865-2304


Oliver named exec chef at Timber Cove Inn | Sonoma Magazine BiteClub

www.sonomamag.com [cached]

Oliver named exec chef at Timber Cove Inn
Jul 19, 2013 | Chef Shuffle, News and gossip | 0 | Oliver named exec chef at Timber Cove Inn Chef Billy Oliver takes over as toque at the Timber Cove Inn Chef Billy Oliver takes over as toque at the Timber Cove Inn The Timber Cove Inn, on the Sonoma Coast, has named Chef William Oliver as their executive chef. Perched on a cliff along Highway 1, the inn features the Alexander Restaurant and Sequoia Lounge. Oliver previously worked at Cook in St. Helena, the Farmhouse Inn and several area wineries. 21780 North Coast, Highway 1, Jenner, 707-847-3231.



Mayo Family Reserve Room - Artisan Wine Tours

www.artisanwinetours.com [cached]

Launched in the spring of 2005, the Mayo Family Reserve Room is the collaboration of vintner, Jeffery Mayo and Chef Billy Oliver.
Chef Oliver is a graduate of New York's Culinary Institute of America. "I appreciate the artisanship of wine and realize it is a key to the enjoyment of fine cuisine," he said. He points to the style of late 19th century French culinary master, Auguste Escoffier, as an influence. This is evident once you experience what he creates on the plate. Chef Oliver studies the multi-layered structure of Mayo's wines, from the tropically aromatic "nose" of their creamy Viognier down to the firm, earthy tannins of their gold-medal winning Meritage Red. The complete concept is this: Chef Oliver pairs seven of Mayo's Reserve wines properly with "hand crafted, bite-sized portions of food". He practices two philosophies when it comes to pairing; complementing the subtle flavors and aromas of the wine or contrasting off of the wine's acidity and tannins. "People now are more open-minded to the relationship between food and wine. They are looking for different dynamics," says Oliver. The magic and mystery of this relationship certainly are captured through Chef Oliver's design. Although the amount of food may be petite, the flavors are explosive. Chef Oliver takes full advantage of the fresh, locally grown organic produce and designs original menus each season. With approximately eight different menus annually, he often joins the latest Mayo wines to the changed food pairings. Chef Oliver isn't always tucked away in the kitchen either, often greeting the guests and answering questions for the home cooks.


www.pressdemocrat.com

Chef William Oliver prepares a three-course prix fixe that includes mustard seed crusted smoked trout, lobster bisque, Beef Wellington, poached Maine lobster, Cornish game hen with herb gnocchi and foie gras jus, black truffle gnocchi with roasted chanterelles and a champagne tart with berries. $55 per person, reservations required, (707) 865-2304.
Chef William Oliver prepares a three-course prix fixe that includes mustard seed crusted smoked trout, lobster bisque, Beef Wellington, poached Maine lobster, Cornish game hen with herb gnocchi and foie gras jus, black truffle gnocchi with roasted chanterelles and a champagne tart with berries. $55 per person, reservations required, (707) 865-2304.


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