About Us

Bill Hughes grew up in Leitchfield, Kentucky, in a home that placed much importance on wonderful meals eaten as a family around the kitchen table.  Food and conversation were always well spiced around his house.  Bill's mother, Martha, is a wonderful cook who has greatly influenced his palate.  From her he learned the importance of hand crafted food made with the freshest ingredients.
 
Bill graduated from Centre College in Danville, Kentucky, in 1985 before attending and graduating from Johnson & Wales in Charleston, South Carolina, with a degree in Culinary Arts.  While in South Carolina, he became involved with an organization known as the Symposium of American Cuisine.  This group brought together chefs and food writers from around the world to focus on the specific foods of that region of our country.
 
During his time in Charleston, Bill collaberated on three different books about Low Country cuisine.  He was also written up in several magazines as well as the Washington Post.
 
Bill moved from Charleston to Owensboro, Kentucky, in 1989 to assume the role of General Manager and Chef of the Campbell Club.  After 10 years and a complete makeover of the club, he took a 14 year hiatus from the food industry by working as a financial advisor for Edward Jones.  Now, after 14 years, he is coming back to his passion... Bill's.