Chef Bill Gnam has always had one maxim in his long and productive career. “Always create trends, never follow them.”
Chef Bill has been in the hospitality industry for over 28 years, working in some capacity in every conceivable position that the industry has to offer. From dishwasher and busboy and bar back in his early, formative years to corporate executive chef and food and beverage director in his current years, he has run the gamut and learned the business from pure experience and hands on work.
His culinary experience in San Diego certainly speaks for itself. Mr. Gnam has opened at least eleven restaurants in the San Diego area and a few more in Los Angeles and Long Beach. His experience in opening new properties has led to a very multi- faceted education in a very broad spectrum. Mr. Gnam has been involved in openings that started with the first shovel of dirt and seen them through to opening night. Obtaining permits, complete kitchen design, menu writing, staff hiring and training, daily operations and administrative duties are all just a small part of the broad knowledge of Chef Bill.
Chef Gnam has contributed to the success of many restaurants in San Diego. Some of the most notable being opening chef at The Prado at Balboa Park, Blue Point Coastal Cuisine, On Broadway Event Center, Belo Nightclub, Decos Nightclub, Blue Coral Seafood & Spirits, The Lafayette Hotel…the list goes on. Some of these San Diego Favorites are still running, for the most part, the original menus he wrote for them.
His culinary career began in Denver, Colorado at the esteemed Loews Giorgio Hotel where he won employee of the year in the first year that he was employed. Hard work, enthusiasm and tenacity certainly payed off for this talented chef who went from dishwasher to Corporate Executive Chef in a scant 13 year period. Chef Gnam attributes this fast track rise of success to his undivided attention to the Chefs that trained him and the owners and proprietors’ that put their trust in him to get restaurants up and running. He also attributes his success to studying his profession on his own time and keeping up with the industry through trade magazines, heavy research and development and an innate love of cooking.
Chef Gnam has proven experience in every facet of restaurant & hotel openings and operations. His experience brings a fresh vitality to the daily operations at Faculty Staff Club.