Originally from Birmingham, Alabama, Bill Schleusner began his passion cooking at an early age. He began working summer breaks at local 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 Cafe Boulud for world renowned Chef 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 became a Sous Chef. Bill also worked as Chef de Cuisine at Bettola before moving further South to his wife, Daphne. Daphne’s hometown was Enterprise, Alabama.