SEASON 2: Episode 18


    Magnolia Coffe Co.

After working for Procter and Gamble for 33 years, Bill Bigham decided he wanted to do something more with his time than hit the links.  The new goal: Chef.  He was accepted into the Inaugural Freshman Class of Johnson and Wales University in Charlotte, N.C., and at the young age of 56, he went back to school.

But golf was not off the table.  While at Johnson & Wales, he was lucky to land an internship at the exclusive Pinehurst Resort during the 2005 U.S. Open.

Bigham, now Chef Bill Bigham, earned an Associates Degree in Culinary Arts, graduating Summa Cum Laude and has since become a personal chef working everything from small dinner parties to grand openings. 

In 2007, Bill was named “Best of the Best” Personal Chef by Charlotte Magazine. 

He gives credit to the ethical culture of Proctor & Gamble and his midwestern work-ethic for his success.  “Tell the truth.  Don’t try to BS people,” says Bigham.

His favorite dish?  While in Italy he had a dish comprised of only 3 ingredients:  homemade pasta, white truffle, olive oil


EPISODE GUEST: Chef Bill Bigham

After a long career at Proctor & Gamble, Bill Bigham decided he wanted to pursue a new title: Chef.  


Top Turkey Tips, “Brine your turkey and don’t overcook your bird.”

– Chef Bill Bigham

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After a long career at Proctor & Gamble, Bill Bigham decided he wanted to pursue a new title: Chef.  

"I realized that I could change somebody's day because I'm the first person they're speaking to, most likely." Magnolia Coffee Co Production Manager, Ben Alleman, got into the coffee scene because he wanted a change from the restaurant industry. He quickly fell in love with what he calls the 'counter-culture.'

"I've never met a cheese I didn't like." Meet the Babe behind Babe & Butcher, Charlotte N.C.'s iconic charcuterie board company, Lindsay Anvik.

Through the ebbs and flows of financial crises, pandemics, and life's hardships, Manolo's Latin Bakery owner, Manolo Betancur has continued to persist and focus on people first to find business success.

Stomp, Chomp & Roll Restaurant Group owner, Will Bigham, describes himself as 'always learning,' which is probably why he's seen success operating a wide variety of restaurants ranging from a dessert business to fast-casual Asian cuisine, and now the popular Charlotte, NC brands Improper Pig, Flying Biscuit, and Pizza Peel.

Vaulted Oak Brewing took up shop in what was once a BB&T bank and kept a lot of the elements, including the pneumatic tubes formerly used by drive-up customers.

After finding creative ways to keep the Crunkleton afloat during the pandemic, Chef Greg Balch and Ryan Hart launched a side-hustle, pop-up cheesesteak business. It quickly took off and they’re opening a brick and mortar soon.

Meet two of the minds that make both the Crunkleton Charlotte and Cheat’s Cheesesteaks on the must-list of Charlotte, N.C.’s culinary scene: Executive Chef Greg Balch and Bar Manager Ryan Hart.

We may be a paper company, but this crew is makin' that paper! We get a fascinating view inside the workings of CT Commercial Paper in Oakboro, NC with Kat Palm & Mollie Guffy.

After a journey through all sides of the restaurant industry, bbq fan Lewis Donald launched his shop, Sweet Lew's, because he felt Charlotte needed a true barbecue shop.



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