Keith McNally | Chef
Executive Chef William Brasile started his career in Washington, DC working for Jean-Louis Palladin after training at the Culinary Institute of America in Hyde Park, NY.
 
Since moving back to New York in 1997, Bill has worked at Le Cirque, Lespinasse, Wallsé, and Morimoto (as sous-chef), and served as Head Chef at 360 and iCi in Brooklyn.

Before coming to Minetta Tavern, Bill was working as the Chef de Cuisine at a restaurantin the Loire Valley called L'Herbe Rouge. For four years before becoming Executive Chef, Bill served as Chef de Cuisine of Minetta Tavern.