Chef Bill Doyle

RPI_Chef-Bill-Doyle-Bio-01

Chef Bill Doyle joined Restaurant Partners in 2006 as Executive Chef for a 3 unit community called Solivita in the Orlando area. Due to his excellent performance, strong hands on work ethic and creativity, Bill was promoted to Restaurant Partners Corporate Chef in 2011. In his role, he brings over 35 years of experience to the coordination of all back of the house operations by putting systems in place to insure a profitable, professional and organized operation.

Originally from Massachusetts, Bill graduated from Johnson and Wales University where he received a degree in Culinary Arts. His career spans work at several hotels and restaurants under the tutelage of Chef Frank Prioli, including the Hartwell house restaurant in Lexington, Massachusettes. Bill was chosen to oversee all catering aboard the Columbian tall ship Gloria, as part of the Sail Boston event in 1988.He was also Chef Owner of Sabina Doyle’s restaurant in Medway, Massachusettes for 7 years.

Bill moved to Central Florida in 2002, where he furthered his talents at Walt Disney World and The House of Blues. He is a contributor to the United Way and the ALS Association of Central Florida. When he’s not creating new, exciting dishes for one of RPI’s restaurants, Bill enjoys golfing and traveling with his wife Carla and two children.