Vice President/Culinary Operations
Bill Happy brings STIR a rare and unique combination of culinary talent and food manufacturing expertise. Building on his vast experience as a chef for high-end restaurants throughout Southern California and Europe, Bill has helped develop a variety of high-end food products and menu concepts for the restaurant and hotel industries. He has overseen a staff of 150 people to help produce more than 4.5 million gallons annually of soup, sauces and salad dressings for a variety of small to large chain restaurants.
Bill received his culinary training at Johnson & Wales University in Providence, Rhode Island. Bilingual in Spanish, Bill’s travels have also enabled him to pick up some French and Dutch.
When he’s not slaving over a bubbling kettle or evaluating plant operations, Bill spends time with his family and enjoys camping, travel and fine food and wines. And, while you’re at it, ask him how the ice sculpture carving is coming along.