Biff's Bistro Information

Born in Ontario, Chef Bill Osbornes culinary journey has taken him around the world and back again. After earning a diploma in Culinary Management from Niagara College, he apprenticed at Wellington Court, a top fine dining restaurant in Niagara. His natural ability, combined with his highly curated technique and skill set, led him to his next role at renowned Toronto fine dining restaurant Scaramouche, where Chef Bill excelled at a rapid pace. Having built a reputation in Toronto, Chef Bills desire to expand his culinary horizon propelled him across the pond to London, where he trained at the Michelin-starred Foliage. This was followed by a role at Bar Boulud, working directly with acclaimed chef Daniel Boulud. His passion and skill impressed Chef Boulud, who then appointed Chef Bill to Sous Chef of DB Bistro Moderne in Singapore. With classical training under the worlds culinary leaders, it was only natural for Chef Bill to return home and take up residence as Senior Sous Chef at Canoe, one of Canadas top restaurants, working under Executive Chef John Horne. In 2014, he was appointed Chef de Cuisine of the all-new America Restaurant, where he spent two years executing a never-before-seen contemporary, lavish take on classic American cuisine. Now leading the kitchen brigade at Biffs Bistro, Chef Bills talent, quiet leadership, and refined technique will translate into beautiful and exquisite-tasting dishes rooted in classic French flavours.