Bill Dorrler is an Executive Chef within the Altamarea Group, leading the kitchen organization at Osteria Morini (in SoHo, New Jersey and Washington, D.C.), Due Mari, and Nicoletta Pizzerias.
Chef Bill attributes his commitment to highlighting fresh and seasonal ingredients to his youth, growing up in Flemington, NJ. As a young man, Bill spent his days working on a nearby farm, picking fresh produce and utilizing the season’s bounty to bring family and friends together.
Bill graduated from Saint Joseph University in Philadelphia in 1994 with a degree in Accounting. But his passion for food persisted and after two years of working in an office, Bill walked into Café Cucina, in Bridgewater, NJ, and asked for a job. He started off at the pasta station, working the line. In less than a year, Bill assumed the role as the restaurant’s Sous Chef.
A few years later Bill left New Jersey and moved back to Pennsylvania to join the team at the William Penn Inn, in Gwynedd, as Chef de Cuisine. He spent the next four years leading and developing a team in the Inn’s hallmarked establishment. By 2004, Bill turned his attention to authentic Italian cuisine, and then moved on to become the Executive Chef at Harvest Restaurant Group’s Ciao, in Basking Ridge. Bill’s commitment to fresh ingredients and new passion for Italian food were a match.
In 2007, he was recruited by the Altamarea Group to lead their New Jersey Italian restaurants, working very closely with Chef Michael White. As Executive Chef, Bill helped open Due Terre in Bernardsville (now Osteria Morini NJ) and Due Mari in New Brunswick. Each restaurant was rated “Best New Restaurant in New Jersey” and received rave reviews from The New York Times, and top marks from The Star Ledger. From New Jersey, Bill was promoted to head the new and exciting kitchen of Osteria Morini in SoHo. His straight-from-the earth-cooking philosophy naturally compliments the approachable cuisines found at each restaurant he oversees.