Bill Collier, Executive Chef/General Manager

Born and raised in the quaint town of Elizabethville, Pennsylvania, William Collier embraced the family culture and the simplistic tradition of farm to table. Kitchen skills and practices were taught to him by his mother and grandmothers. Collier also benefitted from having an uncle as a butcher whose techniques and skills were not lost on his young apprentice. Armed with a vast arsenal of culinary strengths Collier set off to refine his techniques and expand his repertoire at the Pennsylvania Institute of Culinary Arts in Pittsburgh, PA.

After college William began his official culinary career in the kitchen at the Hilton Harrisburg. In 2008 he made the move to Bricco as Sous Chef and in 2010, was promoted to Executive Sous Chef. Even though William loves to create wonderful dishes and timeless favorites for the guests at Bricco, his most favorite time is spent with his wife and three children at home amidst the mountains and streams of North Dauphin County. In 2014, he was promoted to Executive Chef.