Billy Kooper
Route 66 Smokehouse
Billy’s style of cooking is a culmination of all the different restaurants he has worked in. He sources the best ingredients possible and cooks local and seasonal when available.
In 1998, Billy cut his culinary teeth at Palio Restaurant. He then moved to work at One if by Land, Two if by Sea from 2000... READ MORE
Billy’s style of cooking is a culmination of all the different restaurants he has worked in. He sources the best ingredients possible and cooks local and seasonal when available.
In 1998, Billy cut his culinary teeth at Palio Restaurant. He then moved to work at One if by Land, Two if by Sea from 2000 until2004. Next was Park Avenue Café, and then he became a sous chef for the Modern and Blue Smoke, part of the Union Square Hospitality Group Restaurants, from 2005 – 2011. His next gig was at the Community Food and Juice from 2011 to 2013. He is currently the chef at Route 66 Smokehouse and resides in Brooklyn.
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