Bill’s formal training as a sculptor and artist is evident in his exquisite culinary craftsmanship. His medium of choice is farm fresh ingredients, and he delights in bringing out their best flavor. Bill creates delicious food that is also visually beautiful, because, as he says, “You eat with your eyes first.” A native of California, Bill apprenticed under his sister, Chef Amalia Scatena, at Kewsick Hall in 2012. His natural affinity behind the line and his expertise in farm-to-table cuisine catapulted him from line cook to sous chef, and now at Pippin Hill, to Executive Chef. Bill oversees à la carte food and wine pairings in the Tasting Room, leads our artisan catering team and teaches at the Pippin Hill Cooking School.
Chances are you’ll find Chef Scatena out harvesting herbs and edible flowers for that day’s menu. “This place inspires me. To come to work everyday and look at this view is magical, and being able to picking things fresh from our Chef’s Garden gives me even more respect for my ingredients and the environment,” he says. “It’s one of the many joys of working here.” The Pippin Hill Chef’s Garden expands each season and each year, ensuring fresh-picked flavor for an authentic vineyard-to-table dining experience.
Each culinary team member is a necessary ingredient to our success, from prep cooks to dishwashers to servers and event managers, and we nurture their professional development. A former dishwasher is now a sous chef, and a former sous chef was promoted to executive chef because they share our passion for excellence. Our team has depth and longevity, and embodies the heart of hospitality at Pippin Hill. Come say hello, we look forward to serving you.