Chef Will Biscoe Biscayne Tavern at b2 miami downtown Will Biscoe brings more than 15 years experience in the restaurant industry to China Grill Management’s latest concept, Biscayne Tavern at the new b2 miami downtown. Prior to stepping into the kitchen to launch the causal neighborhood gastro pub, Biscoe was Chef de Cuisine at the award-winning signature steakhouse, Hollywood Prime located at The Westin Diplomat Resort & Spa in Hollywood, Florida.
After an externship that swiftly led to a promotion, Biscoe worked as a cook at the Sheraton Premiere (Tysons Corner, VA). With only a year of experience at the Sheraton, Biscoe moved on to Washington D.C. to the Hyatt Regency where he became a banquet cook. He knew he was on the right path when he was selected to work at Citronelle (Washington, D.C.), Michel Richard’s acclaimed restaurant.
By 1993 Biscoe was the lead line cook at Old Angler’s Inn (Potomac, MD), which was featured as one of the “Fifty Favorites” by the Washington Post. During Biscoe’s tenure, the Washingtonian Magazine selected Old Angler’s Inn as the “Favorite Restaurant” in Montgomery County.
After two years Biscoe was appointed the Executive Sous Chef at the Jefferson Hotel (Washington, D.C.), where he was responsible for the daily kitchen operations at this Mobil Four Star, AAA Four Diamond luxury property. Biscoe also worked with the Jefferson Hotel Human Resource department to develop an All-star training class for kitchen staff.
Taking a turn to the sweeter side, Biscoe returned to Old Angler’s Inn as the Pastry Chef. Biscoe was responsible for creating an entirely new dessert menu, redesigning the look of the menu and teaching his staff how to recreate his desserts as he had intended them to be.
Years of hard work and passion paid off when Biscoe was appointed Executive Chef of Indigo at Great Falls (Great Falls, VA). While Biscoe was serving as Executive Chef, Indigo at Great Falls won “Best New Restaurant” in 1998 and earned a place on the “100 Very Best Restaurants” list by Washingtonian Magazine.
Two years later Biscoe was brought on as the Executive Chef of Bobby Van’s Steakhouse (Washington, D.C.), where he launched the complete food program for the Washington branch of this steakhouse that originated in Manhattan. Averaging 150 lunches and 180 dinners, Bobby Van’s Steakhouse brought in six million dollars in annual sales during Biscoe’s four years as Executive Chef.
Biscoe graduated with distinction from L’Academie de Cuisine (Bethesda, MD) in 1991, and returned periodically throughout the years to teach courses in appetizers, seafood, and chocolate desserts
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