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Bill Spano

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Bill Spano graduated from the prestigious Culinary Institute of America in 1972 with an Associate of Occupational Studies degree.  For several years, he worked at numerous hotels in various states including New York, Colorado, Georgia and Virginia.  He relocated to Kansas City, Missouri, as executive chef at the Adam's Mark Hotel in 1985.  After three years, he expanded his culinary knowledge and career with time at three independent restaurants before returning to the corporate world in 1990 as executive sous chef at the Marriott Hotel Downtown, Kansas City.

Bill worked 21 years at the Marriott Hotel Downtown and was named executive chef supervisiing both towers in 1998, with direct supervision of all kitchen personnel, sous chefs, supervisors and 40 cooks, including a full bakery and butcher shop.  During these years, Bill has received the President's Award GKCCA 2009 award, was named 1999 Chef of the Year for the Greater Kansas City Chefs Association and served as a two-term vice president.  Bill is a current member of the Technical Advisory Committee for National Skills USA and has been a competition judge for eight years.  He is chef consultant and advisor at both Blue Springs high schools and competition coach for culinary students.  Bill is also a certified member of TSAR (Truman Search & Rescue) team for Jackson County and a member of CERT (Citizents Emergency Response Team).

Bill is married, lives in Blue Springs and recently joined the expanded team at the new Hy-Vee in Blue Springs, Missouri, as the in-store chef.