The Rawls Chef
|Meet The Chef|
Bill and Daphne Schleusner are chef and co-owners of the newly renovated Rawls Restaurant and Bar in Enterprise, Alabama. Located in the historic Rawls building in downtown, the restaurant features farm-to-table fair concentrating on seasonal ingredients procured from the best farms in the Wiregrass. The Southern-Regional influenced menu will change daily and highlight the freshest, finest local products available. The Rawls Restaurant offers the best cuisine in the region with help from the indigenous ingredients that are abundant in this area.
From Birmingham, Alabama, Bill began his passion for cooking at an early age and began working during summer breaks at area restaurants. After receiving a business degree from Furman University, Bill realized he was not meant to work behind a desk. He continued cooking until he obtained enough hours in the kitchen to be accepted to culinary school, The Culinary Institute of America in Hyde Park, New York. After Bill graduated, he worked for over three years at Café Boulud, for world renowned chefs Daniel Boulud and Andrew Carmellini. After New York, Bill moved home to Birmingham and worked for James Beard Award winner Chef Frank Stitt at Bottega. In 2007, Bill began working for Chef Chris Hastings of Hot and Hot Fish Club and shortly became Sous Chef. Bill also worked as Chef de Cuisine at Bettola before moving further South to his wife’s hometown. Bill and Daphne live in Enterprise with their two sons William and Wallace.