Sous Chef Bill Walker has been involved in the hospitality industry since the age of 16. In the past decade, he has gained a diverse range of experience within the Chicago restaurant community including time at Red Light, Quartino, Old Town Social, Chop Shop, Wood and Next. In addition to training in the kitchen, Bill spent time working on a local farm, which offered him an invaluable perspective on farm-to-table dining.
At Green Zebra, Bill follows his personal culinary philosophy of maintaining close relationships with local farms by creating menus that incorporate the season’s best ingredients. In years to come, Bill believes the restaurant industry will continue to evolve and progress towards healthier, sustainable dining as reflected in Green Zebra’s focus on locally produced, seasonal fruits and vegetables. Ashlee Aubin, executive chef and owner of Salero and Wood, serves as a constant source of inspiration for Walker and helped guide him into the chef he is today.
Outside of Green Zebra’s kitchen, Bill enjoys listening to live music, cycling, skateboarding and barbecuing.