Meet Chef Billy Jenkerson
Billy’s love of cooking stems from his family’s diner in Salem, NH where he learned the ropes working on the breakfast line with his uncle. After high school, he made the leap to the Cordon Bleu Culinary Academy. While attending school Billy learned a lot about cooking and his life experiences both in and out of the kitchen shaped him into the chef and person he is today. He completed an internship at the Talkeetna Alaskan Lodge in Alaska where he worked under a classically trained Swiss chef which helped him to focus his mind on his career as well as the wilderness and outdoors. After successfully completing his internship, Billy returned to NH to work at the Bedford Village Inn, where he worked as a line cook in one of NH’s only triple diamond restaurants. This was a return to his childhood roots as he cooked brunch meals for hungry patrons and guest staying at the Inn. He returned to Alaska in 2006 to work as the Lead Cook for the Alaskan Lodge where he met his wife and traveled the state . Later, Billy and his wife moved back to NH and together they helped open the Brookstone Grill. On a visit to Vermont, he fell in love with Burlington and the lifestyle that surrounded it, and they made the decision to relocate. Billy worked both at the Kitchen Table Bistro as their Sous Chef and Shelburne Farms as a Line Cook before nailing down a job as the Kitchen Manager and Head Chef for The Blue Stone in Waterbury, VT where he stayed for three years. Feeling the need to expand his culinary creativity, Billy accepted an offer from Stone Corral to become our Kitchen Manager and Head Chef. Billy hopes to bring fun, approachable and seasonal pub food to The Corral. He currently resides in Moretown with his wife and two kids. The Corral staff and patrons couldn’t be happier with the positive energy he has brought to our kitchen and restaurant!