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In this episode, Jeff and Ryan get to know the story behind restaurateur and long-time West Hartford resident Billy Grant. We learn about how he got his start, his view of the evolving We-Ha restaurant landscape, and his Italian influences and how he incorporates them into his cooking. We also get to know Billy’s son, Billy Grant IV, who didn’t necessarily follow in his father’s footsteps as a chef but has adopted a work ethic from his father that has brought him success as a financial professional. We also discuss the upcoming Turkey Drive on Nov. 4 at Waypoint Spirits and their efforts to raise money and awareness for families during the holidays. A $20 donation gets you in and feeds a family. Find out more here…

https://www.facebook.com/events/358740831536610/ 

Episode Chapters:

Intro/How Billy got his start in the restaurant business

3:38 – Cooking @ Bricco and Charity Events

7:42 – Billy’s chef influences

8:26 – Taste of the Nation

9:55 – Staffing challenges

11:05 – Following in dad’s footsteps?

13:03 – Staff longevity and connecting with customers

15:12 – The restaurant landscape in West Hartford and competition

18:05 – The farm-to-chef/chef-to-farm trend

19:35 – Social media in the restaurant industry

20:45 – The story behind “Aunt Josie’s Sauce” and Italian cooking

21:35 – Billy’s favorite dish and traveling Italy

28:10 – What do the next 5-10 years look like? What’s trending?

30:20 – Hard work and loving what you do

35:00 – The plant-based/natural food movement

37:50 – BG Turkey Drive

43:50 – Working with other chefs who have gone on to new success

45:39 – Favorite non-Billy Grant dishes in We-Ha