Billy Parisi

Founder and CEO of BillyParisi.com

Location: Northwest Indiana

Education: B.A. University of Missouri, Hotel and Restaurant Management and Culinary Arts from Scottsdale Culinary Institute/Le Cordon Bleu

Expertise: Professional Chef, Classic French and Italian Cooking Techniques, Recipe Development, Food Writing, Food Photography and Videography, and Restaurant Owner

About: I am a classically trained chef, restaurant owner, and the creator and personality behind Chef Billy Parisi. I’m passionate about using and sharing fundamental cooking techniques to recreate classic dishes from around the world in a very approachable manner. I believe everyone can make delicious food by sticking to the basics of classic cookery and using what they can access.

Utilizing everything I learned in culinary school, along with my 15 years in restaurant fine dining, as well as my degree in video production, all while being linked with my Italian family heritage and love of comfort food, I decided to combine everything to share food that I love to make and eat. While some recipes take longer than others, I truly believe that when you put your heart and soul into your food, you can taste the difference.

No matter if you’re making a sandwich or an intricate 5-course meal, you can count on my tried and tested recipes that are jam-packed with details, video tutorials, chef notes and tips, and cooking procedure photos; you will undoubtedly find success and confidence in your kitchen.

Hot Takes: I’ve appeared on morning and afternoon TV and radio segments in over 20 different media markets. I’m married to absolutely the most wonderful woman on earth, and we have one beautiful daughter together.

• I was an alternate on Food Network Star 6
• If I weren’t doing what I do now, I’d try to find a radio gig or podcast where I could talk college football all day long.
• I started in the restaurant industry as a dishwasher at the age of 13.
• My wife tells me I would go back to college in a second if I could… I don’t agree.
• When I’m not cooking, I’m usually hanging with friends from church or looking for ways to mentor younger men.
• I talk to my parents, who live in Michigan, almost daily, and would love nothing more than for them to be my next-door neighbors.
• The longest work week I ever had in the restaurant industry was 105 hours.

The best part of all this? Connecting with folks like you. So if you’ve got a question—big or small—don’t hesitate to shoot me an email at billyparisi at gmail dot com, or drop a comment below. I’ll do my best to get back to you as soon as I can. Sound good? Let’s cook!