Bill Poirier is a native New Englander whose interest for the culinary arts began at a young age and was influenced by his Italian grandmother’s holiday cooking and fresh vegetable garden. His passion for cooking increased over the years, and he continued to develop his culinary skills at Johnson and Wales University in Providence, RI.
Since 1976, Bill has been working with some of New England’s most prominent restaurants and culinary stars. Early career highlights include working at a variety of New England luxury hotels, as well as with nationally known chefs such as Lydia Shire, Gordon Hamersley, and Jasper White. Bill’s culinary experience has brought him to Washington, D.C., Palm Beach, Florida, and Tokyo, Japan.
In 1993 Bill opened Sonsie, an eclectic bistro on famed Newbury Street, along with Patrick Lyons and Ed Sparks. Success was immediate, and Sonsie became Boston’s culinary hot spot, as well as the “see and be seen” restaurant, according to Boston Magazine. Twenty-four years later, Sonsie continues to achieve critical acclaim with Bill at the helm with creative seasonal menu changes.
Chef Bill has also acted as a consultant for the Good Life Restaurant in Boston, Polcari’s Restaurants, Game On Sports Bar at Fenway Park, Sonsie Restaurant in Atlantic City, and Rays New York Bagels are among some of his culinary projects. He continues to participate in various charitable benefits for the local community such as Boston Homeless, and the Dana Farber Cancer Center Foundation.