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Member Spotlight - William Bowlsbey

Member Spotlight - William Bowlsbey

From the Line to the Helm: Chef Bowlsbey’s Culinary Voyage
 
In May, William Bowlsbey was proudly inducted into the Chaîne des Rôtisseurs — a fitting honor for a man whose life has been steeped in culinary excellence. Born by the Chesapeake Bay, William has spent decades chasing flavor, adventure, and mastery in every kitchen he’s touched. 
 
His journey began in the late ‘70s at Schaefer’s Canal House in Maryland, followed by formal training at Johnson & Wales in Rhode Island — where he also met his wife, Danielle. (They’ve now been married 44 years and raised three daughters. Talk about a recipe for success.) 
 
From kosher catering in Texas to nouvelle cuisine in Dallas, William cooked alongside top chefs at Sheraton Hotels and helped open the Sheraton Inner Harbor in Baltimore. In the late ‘80s, he took on Wall Street as Chef at Morgan William’s Restaurant, then opened his own place before bringing his talents to corporate dining giants like Marriott, Sodexo, and Colgate-Palmolive. 
 
One of his most defining roles? Global Executive Chef for Merrill Lynch during the 9/11crisis — leading with calm, care, and world-class cuisine. Later, he brought Ivy League flair to Princeton University’s dining scene and eventually led a top-tier culinary team at Evonik. 
 
Now, he’s passing the torch as a certified Culinary Instructor in New Jersey, shaping tomorrow’s chefs with decades of expertise (and likely a few short rib taco tips). 
 
Outside the kitchen, William’s at home on the water — he crewed the Pride of Baltimore II and still races sailboats. He’s also a fan of photography and great food — especially at American Grille in the Borgata, his Atlantic City go-to. 
 
With a career as rich as his recipes, William Bowlsbey is the kind of chef who makes every bite — and every story — count.