Chef Bill Wavrin is a celebrated chef, noted author, food columnist and television personality. Known for his warmth and genuine, larger-than-life persona, Chef Bill is a regular on the TV Food Network and a contributor to Chile Pepper magazine. Author of a James Beard Award-nominated cookbook, he has earned national recognition for fusing healthy, fresh produce, and locally sourced seasonal ingredients into his menus. In 2005, Chef Bill was honored for his innovative and pioneering cuisine with the 2005 Platinum Carrot Award as one of the “Healthiest Chef in America” by The Aspen Center for Integral Health.

Chef Bill and his recipes have been featured in over 30 publications including the New York Times, Town & Country, Cooking Light, Bon Appetit, the New Yorker, Vogue, The Chicago Tribune, Elle, Travel + Leisure, and Food & Wine Magazine. Chef Bill is the only spa chef to have received a 10-page spread devoted to him in the legendary food magazine, Gourmet.

As former Executive Chef at the noted  Rancho La Puerta, he earned numerous accolades, including top ratings from Condé Nast Traveler and Travel and Leisure. He has consulted for Cunard, the Cruise Line as well as directed cuisine at the acclaimed Golden Door Spa in California. Long hailed as a triple-crown winner in the culinary community for his work at the three top spas in the world: Miraval, the Golden Door, and Rancho La Puerta, Chef Bill is a popular TV guest and host; he’s been published in over 30 publications and featured on:

• NBC Today
• Good Morning
• Good Morning America
• Discovery Channel
• A&E’s “Great Spas of the World”
• The Food Network

Glen Ivy CEO and President, Jim Root welcomes Chef Bill to the Hot Springs Spa, where they reunite after their work together at both Miraval and Rancho La Puerta. “I am impressed with how Chef sources local, sustainably produced ingredients for the Spa to create a delicious, healthy menu daily.” says Root, “and I know our guests are too.”

You can find Chef Bill at Glen Ivy’s Cafe Solé or on our blog, where he shares his tips and recipes with the Glen Ivy guest community.