Executive Chef, Charleston Hospitality Group
Charleston Hospitality Group welcomes Chef William “Bill” Montgomery as their second Executive Corporate Chef. In his role, Chef Bill is responsible for all recipe development, culinary staff training, and menu selection for the company’s nine restaurants. He joins Chef Andrew Ross in the role of Executive Chef.
Formerly Executive Chef of the Mills House Wyndham Grand in Charleston, SC, Chef Bill brings 33 years of experience to the CHG team.
Chef Bill graduated from the Culinary School of Washington, DC where he served as an apprentice to famed French chef Dominique d´Ermo in his 5-star restaurant, Dominique’s.
After graduating, Chef Bill moved to Atlanta where he worked at several of Georgia’s top restaurants – Buckhead Diner/Chops Steak House, Azio’s, Carsleys American Cuisine; he traveled the American Southwest and tutored under leading chef’s Steven Pyles at Baby Routh, Mark Miller at Coyote Café and Robert DelGrande at Café Annie. In the spring of 1994 Montgomery became the Executive Chef of Sierra Grill earning top honors for Best New Restaurant in Atlanta.
Continuing to evolve the southwest theme in Atlanta, Chef Bill became Executive Chef for Rio Bravo Group Atlanta in the spring of 1996. Bringing the chiles, herbs and flavors to this high profile restaurant group of southwestern restaurants creating the buzz as Atlanta’s leading southwestern restaurant. Chef Montgomery joined Master Chef Thomas Catherall at his namesake restaurant Tom Tom Bistro in Atlanta Ga.
Combining the southwest influences with the modern bistro fare this tandom of chef’s brought new vibrance to one of Atlanta’s leading dining destinations.