Originally from Birmingham, Alabama, Bill Schleusner began his passion for cooking at an early age and began working during summer breaks at area restaurants. After receiving a business degree from Furman University, Bill realized he was not meant to work behind a desk. He continued cooking until he obtained enough hours in the kitchen to be accepted to The Culinary Institute of America in Hyde Park, New York.
After he graduated, Bill worked at Café Boulud for world renowned chefs Daniel Boulud and Andrew Carmellini. After moving back to Birmingham from New York, Bill worked for James Beard Award winner Chef Frank Stitt at Bottega. In 2007, Bill began working for Chef Chris Hastings of Hot and Hot Fish Club and soon became Sous Chef. Bill also worked as Chef de Cuisine at Bettola before moving further South to his wife, Daphne’s, hometown of Enterprise.
Bill and Daphne now live in Enterprise with their three children: William, Wallace and Lilly. They are chef and co-owners of the Rawls Restaurant. Located in the historic Rawls building in downtown Enterprise, Alabama, the restaurant features farm-to-table fair concentrating on seasonal ingredients procured from the best farms in the Wiregrass.
The Southern-Regional influenced menu will change seasonally and highlight the freshest, finest
local products available. The Rawls Restaurant offers the best cuisine in the region with help from the indigenous ingredients that are abundant in this area.