Chef Biography
Billy, as he is known to all his chef friends, graduated with the highest honors from Johnson & Wales University in 1982, and went on to work at the Royal Orleans Hotel’s Rib Room under Great Chef Andrea Apuzzo.
When Apuzzo left to open his own restaurant in Metairie, Louisiana, Billy followed him as sous chef, then Billy went on to Gautreau’s in New Orleans. In 1987 he moved to New York, then Boston, before returning to New Orleans to work as sous chef under Great Chef Kevin Graham at the Windsor Court.
Great Chefs Television taped him at the Windsor Court location in 1992. He then went out to the Checkers Hotel in Los Angeles as Executive Chef for two years and then to the Maidenstone Arms & Inn in East Hampton as Executive Chef and General Manager for the next 6 years.
In 2004, he became corporate chef for Really Cool Foods for another 7 years before opening his own firm in 2011.
Recipes
Grilled Veal Chops with Caponata
Serving: 4 Print Grilled Veal Chops with Caponata By Great Chefs November 10, 2015 Caponata is a Sicilian relish and Chef Billy Valentine’s version is good enough to eat with a spoon, although here it is served with nicely-seasoned veal chops. For convenience, make the caponata a day or two ahead and store it, covered, […]
Restaurant Information
Phone : (516) 381-8087
Address : 3 Seabright Ave East Hampton, New York