Executive Chef William “Billy” Caruso began his culinary journey by spending quality time in the kitchen with his grandparents, preparing traditional Italian meals. His passion for cooking led him to his first restaurant job at the age of 15. Shortly thereafter, he attended the Culinary Institute of America in Hyde Park, New York. By his 21st birthday, Caruso had earned a B.A. in Hotel Restaurant Management and Occupational Studies and accomplished a Level II Sommelier certification.
Since that time, Chef Caruso has acquired vast hospitality experience in both front of the house (wine service/server for III Forks, Austin, Texas; management/sommelier for Paggi House, Austin, Texas) and back of the house (chef for Botticelli’s Italian Grill, Austin, Texas), as well as a restaurateur (partner in 24 Diner and Easy Tiger Bake Shop and Beer Garden, both in Austin, Texas).
Chef Caruso is passionate about bringing inspirational, creative dishes to Chicago’s culinary scene. At III Forks, Caruso proudly serves the best USDA Prime steaks available, presents fresh seafood nightly and is eager to introduce dining guests to elevated, expressive dishes with interesting ingredients and preparations.