Bill Granger has always been passionate about food and cooking. He takes pride in presenting delicious food that is simple, fresh and looks irresistible. This easygoing approach to food has always been Bill's philosophy and is an important element of his enduring popularity in Australia and overseas.
Bill's broad appeal also springs from an instinctive understanding of how most of us like to eat. He is a self-taught cook who gained his knowledge from eating, reading and experiencing food.
Born in Melbourne, Bill moved to Sydney when he was nineteen. As an art student with a passion for food, he worked as a waiter and his focus gradually shifted from art to food. bills opened in 1993 in the Sydney suburb of Darlinghurst, followed by the nearby bills Surry Hills in 1996, and bills Woollahra in 2005. All are established as favourite destinations with both locals and tourists alike.
Inspired by Japan, Bill opened his first restaurant outside of Sydney in Shichirigahama, Kamakura, in March 2008. Visitors from near and far visit this destination restaurant in the image of Bill's own beach house home in new shopping and relaxation complex Weekend House Alley.
Bill Granger's recipe books BILLS SYDNEY FOOD, BILLS FOOD, BILLS OPEN KITCHEN, SIMPLY BILL, EVERY DAY and HOLIDAY, all published by Murdoch Books, and Feed Me Now published by HarperCollins Publishers, and BILL GRANGER'S SECRET RECIPES (in Japanese only) published by Random House Kodansha, are available at bills and all good book shops.
