Bill Mammes

Bill Mammes

Executive Chef at Biltmore Forest Country Club

Asheville, North Carolina (Asheville, North Carolina Area)

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Bill Mammes's Overview

  • Sous-Chef at The Maidstone Club
  • Sous Chef at Fleur de Lys, las Vegas
  • Sous Chef at Burger Bar
  • Sous Chef at Victor's at the Ritz-Carlton, New Orleans
  • Cook at The Dining Room at the Ritz-Carlton, Buckhead
  • Cook at Riviera

193 connections


Bill Mammes' Summary

Bill Mammes grew up in Massapequa, Long Island and graduated with honors from the Culinary Institute of America in 1997. Bill began working for Jean Banchet in Atlanta and later worked for Joel Antunes at The Dining Room in the Ritz-Carlton Buckhead for several years. He moved to New Orleans as Sous Chef of Victor's in the Ritz-Carlton under Chef Frank Brunacci. Bill opened Hubert Keller's Fleur de Lys. In 2006, after ten years away from Long Island, Bill was ready to return and put down roots on the East End. He worked for two years with Ian Scollay at the Maidstone Club, and when given the opportunity to learn from one of the East End's most successful local restaurant teams, Bill opened Indian Wells Tavern for Chris Eggert and Kevin Boles.

At Rugosa, Chef Bill Mammes applies his training in Contemporary French Cuisine to Local, Seasonal ingredients delivering a fresh approach to Hamptons Dining on Long Island.


Contemporary French Cuisine, Modern American Fine Dining

Bill Mammes' Experience

Hospitality industry

October 2013Present (1 year) Asheville, North Carolina Area

Privately Held; 1001-5000 employees; Hospitality industry

March 2012October 2013 (1 year 8 months)



April 2009October 2011 (2 years 7 months) East Hampton, New York

Chef and owner of Rugosa, a Modern American restaurant in East Hampton, NY.

Sous Chef

Indian Wells Tavern

February 2008April 2009 (1 year 3 months)


The Maidstone Club

20062008 (2 years)

Sous Chef

Fleur de Lys, las Vegas

20042006 (2 years)

Sous Chef

Burger Bar

20042004 (less than a year)

Public Company; 10,001+ employees; Hospitality industry

20022004 (2 years) Greater New Orleans Area

Sous Chef under Chef Frank Brunacci


The Dining Room at the Ritz-Carlton, Buckhead

19972002 (5 years)

Worked under Joel Antunes



January 1997April 1997 (4 months)

Bill Mammes' Skills & Expertise

  1. Culinary Skills
  2. Fine Dining
  3. Restaurants
  4. Ingredients
  5. Menu Development
  6. Cuisine
  7. Catering
  8. Banquets
  9. Food & Beverage
  10. Restaurant Management
  11. Cooking
  12. Food Service
  13. Hospitality
  14. Hospitality Management
  15. French Cuisine

Bill Mammes' Education

The Culinary Institute of America

AOS, Culinary


Plainedge High School


Bill Mammes' Additional Information

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