_profile icon.png

chef bill mann

Bill Mann, chef by trade, was born and raised in Pittsburgh, Pennsylvania where he was exposed to many cooking styles and cultures, including traditional American influences, to create a flavorful palate.

Bill’s first memories are of helping his Mom in the kitchen and thus, from an early age, Bill knew he wanted to become a chef one day. Setting his early dream into reality, and taking the advice of his Chef mentor at the time, Bill started working in a professional kitchen at The Grand Concourse in Pittsburgh. Pretty soon, Bill climbed the kitchen ladder and his professional career was born. He moved to south Florida to help spearhead the opening of Charley’s Crab in Jupiter. Bill's cooking evolved to the point that he became Executive Chef at Spinnaker Sea Grill in Stuart, Florida where he received an exclusive four star rating for his food.

Never one to be content with the status quo, Bill decided to expand his culture and accepted a short-term invitation to showcase his unique abilities in the Hamptons. Afterwards, he was recruited to St. Thomas as the Executive Chef of the world-famous Fiddle Leaf Restaurant. In conjunction with the Fiddle Leaf, he headed a philanthropic S.H.I.N.E. association with Dionne Warwick for Aids awareness research. After Hurricane Hugo chased Bill back stateside, he found himself in Western North Carolina as the Executive Chef of The Woodfield Inn, a 200-year old Bed and Breakfast in Flat Rock. The Western North Carolina area greeted him whole heartedly and he became the President of the Western North Carolina chapter of the American Culinary Federation. While President, he chaired several foundations, including: Share Our Strength to feed the homeless, The Children’s Cancer Foundation and the Hickory Nut Gorge flood disaster relief. When a chef colleague’s Inn burned down, Bill was the first to organize a dinner to raise money to rebuild it. The Esmeralda Inn proudly stands today.

Bill found himself spending his rare free time in the neighboring city of Greenville, South Carolina. There, he met René Rott, a Czechoslovakian restaurateur and businessman, who became another of Bill’s mentors. He accepted the Executive Chef position of Rene’s two restaurants, The Fish Market and The Steak House at the Peace Centre – both restaurants were critically acclaimed and experienced significant success.

Bill, following a desire to return to the coast, moved back to South Florida to join the Tommy Bahama Corporation. Years later, being the entrepreneur that he is, Bill started his own Personal Chef Service as well as Bistro restaurant in Cape Coral, Florida. Today, Bill calls the Holly Springs – Raleigh area home. Bill continues to teach, inspire and grow with his career, which makes him an outstanding chef.

Bill brings more than 30 years of culinary expertise to Toucan’s Acai. His acclaimed imagination and diverse experience across many different cultural foods make him a unique addition to the Raleigh truck scene.