Bill Hallion

Executive Pastry Chef

Phone: (704) 376-0741 x157
Email: [email protected]

Bill J. Hallion grew up in Pennsauken, New Jersey and graduated from the Baltimore International Culinary Arts Institute in Baltimore, Maryland. After earning his Associates of Arts Degree, Bill worked at the Adams Mark Hotel in Philadelphia, Stouffer Hotel in Nashville, and was the Executive Pastry Chef at the Renaissance Vinoy Resort in St. Petersburg, Florida from 1992 to 2006. Since June of 2006, Bill has been the Executive Pastry Chef at Myers Park Country Club. In addition to his degree from the Baltimore International Culinary Arts Institute, Bill has attended the Culinary Institute of America in Hyde Park, New York and the Notter School of Pastry in Orlando, Florida. His work has been featured in Pastry Art & Design and in the books; Grand Finales and Taste the Vinoy without Reservations. Bill received a Silver and Gold Medal in the 1997 and 1998 American Culinary Federation Food Shows in Orlando, Florida. He has also been a featured chef at the Chaine des Rotisseurs Dinner in Nashville in 1992, the Chaine des Rotisseurs Dinner in St. Petersberg, Florida in 1995, the Golden Spoon Award Dinner sponsored by Florida Trend Magazine in 2004 in St. Petersburg, Florida, and the James Beard Foundation Dinner ""Best Hotel Chefs of America Series"" in August of 2004.