TEATRO ZINZANNI | San Francisco
It’s no secret that many a New York waiter is an aspiring actor/singer/dancer. Bill Bunn, a native of California, spent five years living this double life and was eventually bitten by the culinary bug. He attended the New York Restaurant School and completed an apprenticeship with noted New York Chef, Anne Rosensweig, before going on to open restaurants for ARC Restaurant Group as a pastry chef.
After four years in pastry, Bill switched to the savory side of the kitchen with the opening of B. Smith's in the theater district of New York. From there he moved back to California, where he took an executive chef position at the Pine Avenue Grill in Long Beach. The Pine Avenue Grill was the first of its kind, a " New York style" restaurant, deli and bakery.
With a certain knack for overseeing a multitude of tasks and responsibilities, Bunn ventured into hotel operations, working as a banquet chef, pastry chef, purchaser and executive chef for Sheraton, Hilton and Holiday Inn hotels over the next four years. Following a move to Northern California, he started his own bakery wholesale outlet, in addition to working as a purchaser and event chef for Taste Catering, a culinary partner of the renowned Teatro ZinZanni.
Currently Bill is the executive chef and performer of Teatro ZinZanni, a role that fulfills his multiple talents. He stepped into a singing role by chance one night when a performer was sick. Eventually he became a full-time singer in addition to performing his kitchen duties. Each night, he’ll plate up a course, sing a song, go back into the kitchen, and so on. Besides preparing meals for the 285 guests each night, Bill also is responsible for planning meals for the all of the ZinZanni performers, and he especially enjoys the challenge of creating healthy meals for the trapeze artists. It’s quite a juggling act, so to speak!