Chef Billy Brigtsen has worked in restaurants for most of his life — primarily in New Orleans and New York City — and brings his passion for cooking to The Oliverian School. As Billy sees it, cooking has always been a craft best taught in the home, and Oliverian is a second home to many. Billy appreciates the interest and enthusiasm shown by the students involved in the culinary program, and the opportunities for growth that Oliverian offers both students and himself.
What do you love most about working at Oliverian?
“I like that the school feels like a rural retreat, a place to recenter and to find your place in the world. I hope the students feel the same.”
What motivates you to work with young people?
“The minds of kids are tenacious and inquisitive and that’s a good model for adults.”