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Chef Billy Highland Amazing Cuisine at the World-Famous Flora-Bama. With over 32 years of experience in the culinary field, Chef Billy Highland will be the first to admit that the industry is “in his blood.” With over 3 seasons at the Flora- Bama Ole River Grill under his belt, working directly under Executive Chef Chris Sherrill, Highland is certainly no stranger to a kitchen. “My grandparents had a place called Tuffy’s Tavern and Lucille’s Kitchen in Smithfield, Nebraska. At the age of 14, I would go to Nebraska for the summer and I would help my grandmother in the kitchen.” Highland’s mom, Ellie Guthrie, also had 3 restaurants in central Florida, where he helped until the age of 18 before eventually venturing out on his own. So what could possibly keep a career “fresh” after so many years? Working with fresh ingredients and menu items is one of the keys for Highland. “I love getting into my creative side where I get to create and prepare exciting new specials. We will be offering a fresh sheet on a regular basis with our new and exciting new menu!” Highland also points to the diverse group of people he has met and prepared food for over the span of the last three decades as a unique benefit of his career choice. Among others, he has met and prepared new dishes for the likes of Chris “Moondawg” Hall, Dallas Moore, Ted Nugent, David Allen Coe, Billy Dean, Michael Raye and the Robertson family. During his spare time, Highland enjoys Fishing, Hunting and Music, and is a self-proclaimed Beach Lover. His family consists of his “better half Paige Eddy, Ellie Guthrie (Mom), Mike Highland (Brother), Chase Highland (Son) Kizer Highland (Grandson). Over the next several years, Highland looks forward to growing his career with the Flora-Bama organization that has taken him in. “They treat you like a family member, not just another number.”


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