Bill graduated from The Culinary Institute of America in 1994. He then worked at several established restaurants in New York City including The "21" Club, Patroon, and Bryant Park Grill, before making his way to Danny Meyers and Tom Colicchio's famed Gramercy Tavern. Bill quickly earned a position as Sous Chef and developed valuable management experience as part of Meyer and Colicchio's well established management program. He also learned about and experienced Meyer's philosophy of enlightened hospitality, which stresses the importance of meeting all needs of the guests.
In the fall of 2003, Bill accepted the position of Chef de Cuisine at Tom Colicchio's Craft Restaurant. While at Craft, Bill focused on sourcing high quality purveyors and took advantage of the nearby green market, and maintained Craft's three-star status. After one year, Bill decided to try his hand at private dining and joined the team at Taste Catering on New York's West Side. There he became involved with creating new menu items, tastings, and the execution of new dishes, which became a welcomed daily chore. Working as the Chef and executing parties ranging from six to 1,000 people, he traveled to new and exciting locations from Manhattan apartments to South Hampton estates. After a few years, he was sought after to take the position as Executive Banquet Chef at The Loeb Central Park Boathouse. In this mostly on premise private event dining room, he focused on menu writing and training the staff. Events included five course dinners, buffets for breakfast, lunch, and dinner, barbecues, lobster bakes, cocktail parties, and some off premise events. Bill spent four years at The Boathouse, planning and saving to open his own restaurant some day.
On September 9th, 2011, he plans on re-opening Table d'Hote in New York City, at 44 East 92nd Street, a well respected establishment opened and operated since 1978 by two fabulous people, Vivek Bandhu and Lauri Gibson. They are now proudly passing their pride and joy of thirty three years on to a dear family friend William Knapp, who promises to maintain the great food and subtle ambiance, with a seasonal inspired menu. With the help of the local green market, Bill plans to impress with his extensive diverse New York experience, creative approaches, desire, and passion to sourcing only the best ingredients available.