Bill has been awarded both Chef of the Year and Restaurateur of the Year from Pittsburgh Magazine, in addition to sharing in the numerous awards received by the restaurants he oversees. He is dedicated to developing relationships with individual local farmers and Penn's Corner Farm Alliance, publicly speaking on the benefits of locally farmed foods. Ongoing charity efforts include participating in the Greater Pittsburgh Community Food Bank and acting as an advisor to the culinary program the the Art Institute of Pittsburgh.

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If you liked this interview, check out episode 7 with Bobby Fry where we discuss the restaurant business and reinventing yourself.

146 Bill Fuller, from Deadhead to Head Chef of the Big Burrito Group