Executive Chef Bill Crow
Chef William Crow launched his career at the tender age of 5 at The Ramshorn Inn, his family’s restaurant in Dubois, Wyo. And that’s where he stayed until he moved to Arizona in 1996 to attend the Scottsdale Culinary Institute. Crow completed the Le Cordon Bleu Culinary Arts Program while interning with Chef Bart Umidi at The Fairmont Princess Resort.
Crow was hired after graduation by the Mastro Group, owners of restaurants in California and Arizona, as Sous Chef of the company’s first upscale steakhouse. Crow quickly moved up the ranks within the Mastro Group to become the company’s Corporate Executive Chef.
During that time Crow opened six more award-winning restaurants in California and Arizona while overseeing day-to-day operations at the different locations. Crow also developed and introduced new food items throughout the company while developing and implementing kitchen systems used to promote food quality, sanitation and consistency throughout the company.
In 2006 Crow moved to Colorado to be closer to family and worked as a private chef in Evergreen for almost four years before joining the Ocean Prime team as Sous Chef for its January opening. Crow’s diligence and culinary knowledge earned him the Executive Chef position at the popular Denver dining spot when Chef Michael Denton left the restaurant to train for a regional position with Cameron Mitchell Restaurants, owner of Ocean Prime.
“Bill’s culinary expertise and track record are a perfect fit for the restaurant,” said General Manager Zach Montgomery. “We couldn’t be happier to have him at the helm.”
Executive Chef Bill Crow
Chef William Crow launched his career at the tender age of 5 at The Ramshorn Inn, his family’s restaurant in Dubois, Wyo. And that’s where he stayed until he moved to Arizona in 1996 to attend the Scottsdale Culinary Institute. Crow completed the Le Cordon Bleu Culinary Arts Program while interning with Chef Bart Umidi at The Fairmont Princess Resort.
Crow was hired after graduation by the Mastro Group, owners of restaurants in California and Arizona, as Sous Chef of the company’s first upscale steakhouse. Crow quickly moved up the ranks within the Mastro Group to become the company’s Corporate Executive Chef.
During that time Crow opened six more award-winning restaurants in California and Arizona while overseeing day-to-day operations at the different locations. Crow also developed and introduced new food items throughout the company while developing and implementing kitchen systems used to promote food quality, sanitation and consistency throughout the company.
In 2006 Crow moved to Colorado to be closer to family and worked as a private chef in Evergreen for almost four years before joining the Ocean Prime team as Sous Chef for its January opening. Crow’s diligence and culinary knowledge earned him the Executive Chef position at the popular Denver dining spot when Chef Michael Denton left the restaurant to train for a regional position with Cameron Mitchell Restaurants, owner of Ocean Prime.
“Bill’s culinary expertise and track record are a perfect fit for the restaurant,” said General Manager Zach Montgomery. “We couldn’t be happier to have him at the helm.”