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While he’s bold about expressing his passion for fine food and creative cuisine, Chef Bill Cardwell is rather modest about even discussing his culinary expertise and tremendous influence on the craft. Not to worry, however, as there are thousands of culinary experts and satisfied diners eager to share their stories about the amazing impact Bill Cardwell has made within his profession and to the culinary world.

Known throughout the industry as a keen influencer of creative seasonal fare, Chef Cardwell is a man on the move dedicated to offering each guest the perfect dining experience. Simply enter Cardwell’s at the Plaza and you’ll see his hands-on style at work. Whether he’s training a member of his wait staff on wine selections for the evening, or he’s in the kitchen creating his next masterful feature of the day, Chef Cardwell loves his work and it shows in the satisfied souls of his guests.

As a native St. Louis resident, Cardwell first flashed on the local restaurant scene in 1987 when he opened Cardwell’s in the heart of Clayton. He sold the restaurant that still bears his name in 1997 and opened Cardwell’s at the Plaza in 1994 at Plaza Frontenac. In July 2008, Cardwell will open BC’s Kitchen with long-time friend and Chef John Kennealy.

Chef Cardwell graduated from the Culinary Institute of America with the highest honors. He apprenticed under world renowned chef Albert Stockli of the Four Seasons, New York City, and then jetted off to Switzerland to learn more about his craft from a more international perspective. Over the past three decades, Cardwell’s professional experiences have run the gamut from small family-owned businesses to Culinary Director of a national Corporation. He was also identified by Food and Wine magazine as an upcoming new chef.

Continually ranked one of the region’s top restaurants, Cardwell’s at the Plaza has collected such accolades throughout the years as Best New Restaurant, Top New Restaurants Esquire Magazine; Top 10 Food & Wine; Best in America USA Today; Wine Spectator Award of Excellence, America’s Top Tables Gourmet Magazine; St. Louis Magazine’s Top Restaurants, plus numerous others.

A tireless community contributor, Cardwell also devotes hundreds of hours of his personal time and dollars annually to local charitable organizations. He has held such roles a as Co-Chair of the annual March of Dimes Gala. He also takes a lead role in events such as The Super Bowl Taste of the NFL which supports the St. Louis Foodbank, Taste of the Nation S.O.S., Edgewood Children’s Center Annual Vineyard Tasting.