CHEF LIZ BILLS HAS BEEN COOKING PROFESSIONALLY AT some of the best restaurants in San Francisco. Her passion for food slowly began along with her awareness in healthy living. These building blocks started while attending architecture school and simultaneously racing marathons and triathlons. She sought out intense education in health and food while dreaming of designing it. After graduating with her Architecture Degree in Design, she was hired as the Operations Manager of the campus´s Aramark catering company. It was then she absolutely knew food was where she belonged. She fulfilled her dream by moving to San Francisco and attending the California Culinary Academy in order to further her education and start her career.

Northern Californians pride themselves on the vastness of local, organic farmland. While Liz worked at Chow, a neighborhood style restaurant, she was first introduced to some local farmers and utilized their resources while ordering to plan the daily specials. While simultaneously working at Chow, Liz worked at The Grand Cafe with Chef Paul Arenstam to further her pallete in the French cuisine. Zuni Cafe, with Judy Rodgers, was probably the most influential for the 1-1/2 years she worked there. When available, organic food from local sources topped the menus. Zuni’´s French-Italian style utilizes many of the same foods we grow right here in California, making food comparisons easier. After leaving Zuni, Liz helped open the amazing neighborhood restaurant, NOPA. This was especially special to be working with her previous chef of Chow, Laurence Jossel, and also enabled her to meet, one on one, the farmers. She was head of the menu development and the kitchen manager.

After working years in the business, she was ready to be an entrepreneur in the food world and do it through organic catering. Chef Liz Bills gains serious satisfaction in making a difference in the way people think about and eat food, especially in the catering world.