Bill has spent over 25 years in the food & beverage industry operating restaurants in San Francisco, Los Angeles, San Diego & Richmond. Bill spent several years researching and learning about wine in Napa Valley, Sonoma and the Central Coast regions of California.Bill has developed Kitchen on Cary’s wines into a list of boutique and hard to find wines for the enthusiast and foodies alike. Bill and his wife Brittany share a love for animals. Bill is an avid surf fisherman and whenever he has time, he returns to Rhode Island for some serious striper fishing. Bill worked at Harris’ Restaurant in San Francisco where he learned the art of fine dining and scratch made food. Bill has operated several restaurants in Richmond and brings his years of industry experience to Kitchen on Cary.
Chef Michael Macknight joined Kitchen on Cary as executive chef in July 2015 and brings more than 30 years of experience in the food industry. Chef Macknight has created a new seasonally-based menu that increases local and regional products and vendors. His style of cuisine unites global and Southern regional flavors, grounded in both modern and classic French cooking techniques.
A Johnson & Wales College graduate, Chef Macknight has owned and served as executive chef at some of Virginia’s top restaurants. He has previously worked at the award-winning Trellis Restaurant in Williamsburg, Va., and Lemaire in Richmond’s historic Jefferson Hotel. Chef Macknight has also owned three restaurants and catering businesses: Charles City Tavern, Café Lafayette and Catering Company of Williamsburg/Williamsburg Manor Bed and Breakfast.
Chef Macknight’s excellence in cuisine has resulted in numerous awards including Best New Restaurant 2003 by Richmond Magazine for Café Lafayette, Best New Restaurant 2008 by Richmond Magazine for Charles City Tavern, and his Bourbon Pecan Bread Pudding with Bourbon Caramel Glaze was featured in Richmond Magazine’s 50 Best Food Finds in 2008.