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.
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