Inspired by his Great Grandfather, who was personal chef to General Pershing during World War I, Chef Billy Deaver’s culinary journey began at an early age.

Chef Deaver grew up working on his family’s farm, cultivating both table vegetables and large crops as well as tending to some of the animals which they raised and butchered.

It was not until years later, however, that he realized he had found his career and passion while attending culinary school and working under Certified Master Chef Detlev Martitsch Kreiner.

After graduating at the top of his class, Deaver moved north to Hamilton Township, New Jersey, to work with Chef Eric Martin at Rats Restaurant, followed by training in some of New York City’s top kitchens- Picholine, Le Madri and Daniel. He has since traveled the country, with professional stops including New York, Atlanta, Myrtle Beach, Lake Tahoe and San Diego.

Outstanding in the Field, the traveling table-to-farm dinner series, is coming to the Coachella Valley for an event on October 26 at County Line South. Chef Deaver will be preparing the multi-course feast in OITF’s pop-up kitchen in the field.

Accomplishments during Chef Deaver’s 16-year culinary career include:

Selected Twice by Outstanding in the Field, 2014

Nominated for best seafood restaurant and best restaurant to splurge, Inland Empire Magazine, 2007

Maitre du Gout, Master of Taste award, 2006

Nominated for best hotel dining in the San Diego area by the California Restaurant Association, 2006

Nominated most creative cuisine, best casual fine dining, Gaslamp Quarter Association 2005

Achieved 4-diamond rating, Molly’s, for the first time in the restaurant’s 23-year history, 2004 & 2005

Assisted Chef Carl Schroeder at James Beard House, 2004