"I learned to cook in a domestic kitchen,
which keeps my food simple and instinctual"
- Bill Granger, US Food and Wine

It is Bill's easy-going approach to cook-
ing that is an essential factor in his
enduring popularity.

Born in Melbourne, Bill moved to Sydney
where he first started cooking profession-
ally while studying at art school. Bill
opened his first, highly successful res-
taurant, bills, at the age of 22, in 1993.
Two more Sydney restaurants followed (in
1996 and 2004) and in March 2008 the first
bills outside Australia opened in greater
Tokyo, by the beach in Kamakura. All res-
taurants are adored by locals and tourists
alike and often have queues around the
block waiting to sample the signature
scrambled eggs or ricotta hotcakes with
banana and honeycomb butter. In Japan the
wait for a table has been known to be 3 to
4 hours!

> Download Bill’s bio