Billy Grise

Billy grew up in Piqua, OH and was immersed in the restaurant industry at a young age as he worked in his grandfather’s restaurant. He graduated from Le Cordon Bleu in Phoenix, AZ and took his culinary talents back to Ohio where he worked at various restaurants early in his career. He worked as the head chef at The Rookwood (Mt. Adams) and then Quan Hapa (OTR) before shifting his attention to the front of the house and becoming the Director of Food and Beverage at Hotel Covington and now working his current position at Thunderdome Restaurant Group. When Billy is not at work, you can find him enjoying a glass of bourbon or most likely cooking a meal for his family.