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 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 Café with Chef Paul Arenstam to further her pallete in the French cuisine. Zuni Café, 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 realized serving the masses didn’t fulfill her as it once did. Chef Liz Bills gains serious satisfaction in making a difference in the way people think about and eat food. Her goal is for you to buy and cook whole foods for yourself while enjoying the dining experience in your own home.