Bill Brule, Executive Chef
Bill started his restaurant career at Scupper Jacks in Acton where as Front-of-the-House Manager he was responsible for ensuring a smooth dining and bar experience for his customers.
In 2011, he became Sous Chef at Fishbones in Chelmsford, where he helped manage a busy kitchen that prided itself in serving fresh, classic and creative seafood dishes made of the freshest ingredients.
Bill joined Worcester Restaurant Group in 2013, initially as Executive Sous Chef. Today, as Executive Chef at VIA, he leads a dynamic kitchen team known for its innovative Italian comfort food menu.