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Chef Bill Stockton enjoys any food that is grilled on charcoal…with a few wood chips thrown in for extra flavor, so he was happy to join us on our outdoor cooking adventure in Key West. Bill loves the Keys…he finds the sense of peace and tranquility of back country fishing extremely addictive. He also enjoys ice carving and manages to carve sea creatures and the like for the Sunday Champagne Brunch at the Westin Key West Resort and Marina, where he is currently Executive Chef.

Bill’s mother was always in the kitchen when he was younger, and she inspired him with the creative aspects of recipes. He eventually decided to become a chef because he enjoys working with food and people, especially his culinary team at the Westin who remain excited about every dish they prepare. Cooking in the Keys is always exciting because of all the available indigenous ingredients …seafood, of course, but also mango, papaya, avocado and star fruit. Chef Stockton always tries to be better than the day before and I love the fact that he thinks of his food as a "souvenir" for each guest at Bistro 245.

Recipes:
Plantain Shrimp & Grouper Antigua