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
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.
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