Billy Barlow

Chef

Billy Barlow Chef

Billy Barlow

Chef

With over fifteen years of experience, Billy Barlow has amassed a very diverse culinary background. For the last ten years in New York City, he’s held sous chef positions in two high-volume, Michelin-starred restaurants; headed two of the premiere whole animal butchering and charcuterie programs; and helmed large-scale food manufacturing and operations at a certified organic ice cream company. After years of success, Chef works as a consultant for operations such as Brass Monkey, The Wooly Public, Dorlan’s Tavern, Jack Jones, and Blue Marble Ice Cream.

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