#196 - Chefs & Guests - Bill Glover of Ray Ray's Hog Pit - a podcast by Ray Chmielecki

On this episode of Spoon Mob's Chefs & Guests podcast series, Ray chats with former executive chef of Gallerie Bar & Bistro, now CEO of Ray Ray's Hog Pit Bill Glover about growing up near Pittsburgh, how he got his start cooking, spending one semester in culinary school before walking out, his time working in private country clubs, opening his own restaurant Sage American Bistro, the biggest challenge with being a first time restaurant owner, working with sommelier Chris Dillman, why Sage closed, how the opportunity with the Hilton came about, what running the food program for a hotel is like, how hotel life is different than restaurant life, how he wound up getting invited to cook at the James Beard House, helping design other Hilton properties, how covid changed his career, undertaking new challenges outside the kitchen, future business endeavors, some of his best recent restaurant experience’s, fish keeping, if he'll ever step back into the kitchen, answers the question left behind by chef Matt Harper of Comune, and more before taking on the “burning grill” questions! For more on Bill Glover and Ray Ray's Hot Pit, visit spoonmob.com/billglover and follow him on Instagram @chefbillglover & @rayrayshogpit. Visit rayrayshotpit.com for menu details & bulk ordering. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage.

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