Billy Burd started his culinary career at Delancy Streets culinary program in San Francisco in 1997. Upon graduation, he was offered a stellar position at the prestigious “W” Hotel San Francisco.
After a few chilly years in San Francisco, Chef Billy found his way to sunny San Diego! Obtaining a Chef position at “The Vine” in Ocean Beach, he continued to expand his knowledge of wine, food pairings, and new age culinary techniques.
In 2006, Chef Billy met Dennis Doyle and began working for his company, Doyle Catering. He was quickly promoted to head chef and began working with Dennis side by side to learn all the aspects of the business.
In 2014, after 18 years in business, Dennis Doyle was ready to follow his dream and retire in Zihuatanejo, Mexico. With Dennis’ blessing, Billy and his wife, Sierra, decided to branch off and start “Four Seasons Foods Catering” with Billy as the Executive Chef and Sierra as the Events Manger.
With over 17 years of experience in the culinary field, Chef Billy is committed to providing customers with superior quality foods at affordable prices. He uses only the freshest ingredients and utilizes his years in the culinary field to create unique menus and food pairings to fit any occasion.
Sierra is dedicated to her behind the scenes management duties, and always makes client communication her first priority for a seamless event.
Billy and Sierra are excited about their business and dedicated toward customer satisfaction. They stand by the belief that “your success is their success”.
Contact them today and make your next event exceptional!