Meet the Chefs

Graham Duncan

Graham Duncan has way more than 20 years of experience in the restaurant industry. As a chef he has a unique perspective on the industry. A restaurant chef lives in two worlds and the view from the kitchen can be very different from the front of the house. A restaurant is a unique type of business, not only are sales and manufacturing happening in the same space and in real time, but the customer also consumes the product before leaving. If any one part of that experience is below standard the entire experience is affected.

Bernice Wilson

Chef Bernice Wilson is a culinary powerhouse with a resume that could make even the most seasoned chef weep with envy. She has sharpened her knives (and wit) at Le Cordon Bleu Scottsdale, adding a dash of fine dining a dollop of large volume custom catering, and a sprinkle of retail bakery operations experience to her repertoire. Bernice has served as a large scale food buyer, and she has mad skills in sales & marketing.

Feeling fancy, she hopped the pond to further her Pastry skills at Ecole de Ferrandi in Paris, and has undertaken multiple jaunts to Europe to research bakeries, find inspiration, and eat (probably, way too many) croissants. Bernice is well versed in financial management, operations management, employment law, human resources management, and leadership development. Basically, she’s a one-woman tour de force.

Bill Lipscomb

Chef Bill Lipscomb is a chefs chef with a knack for mixing precision with passion, he started his journey with a degree in Physics and Engineering from Hampton University. Realizing that equations and schematics couldn’t compete with the thrill of the perfect souffle, he swapped his lab coat for a chef’s jacket and never looked back. Bill has dabbled in every culinary corner, from casual dining and fine dining to hotels, country clubs, and culinary schools. He moved to Atlanta just in time for the Olympics and spent two years under the tutelage of a Certified Master Pastry Chef. Not one to shy away from adventure, Bill packed his bags for France, spending 18 months in baking and pastry school. Returning stateside, he joined the Ritz Carlton as a Pastry Chef. After six years at the Ritz, Bill decided to impart his wisdom to a new generation of pastry chefs at the Art Institute of Atlanta. More recently he has been the pastry chef at an exclusive private club in Atlanta. Bill loves competing in culinary competitions, bringing home numerous medals.

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