big Burrito Chef Bill Fuller
When the fledgling big Burrito Restaurant Group opened their third restaurant, Kaya, in spring of 1995, Bill took a break from his pursuit of a Master's Degree in Chemistry to serve as sous chef. Later that same year, he became Executive Chef of Casbah. In February of 1997, Bill became big Burrito’s Corporate Chef, then a quick 21 years later became President.
Bill's dedication to developing relationships with individual local farmers and Penn’s Corner Farm Alliance have led to an increased presence of local farm products in the Pittsburgh market. He has been awarded both Chef of the Year and Restaurateur of the Year from Pittsburgh Magazine.
Alta Via's menu is the culmination of years of experience and experimentation at big Burrito's diverse family of restaurants. This new adventure would be insurmountable without the contributions of a wide variety of talented players, from pasta pros to our seasoned sommeliers to firewood fanatics. We can't begin to name everyone who makes our modern Italian dreams come true.