About Bill Niles
Bill Niles got his start training in commercial kitchens in the Greater Philadelphia area when he was a teenager and hasn't stopped. He moved out West in 2008 and worked as Chef De Cuisine for some of the most notable restaurants in the Bay Area including KronnerBurger and Bar Tartine. Bill also took the helm as Executive Chef at St Vincent - a wine haven from celebrated author, James Beard Award winner and Wine Director/GM of Babbo Ristorante, David Lynch. Together they earned a 3 star review at the San Francisco Chronicle and Bill received a rising star chef award from Eater National. In 2016 Bill returned to the Tartine family to open the high profile Tartine Manufactory. Bill’s work as Executive Chef helped to earn them consideration as finalists for a James Beard award in 2017 as well as Best New Restaurant in Food and Wine magazine. As Bill opens Range Life he brings with him a commitment to scrupulous sourcing and making approachable food with extraordinary and sometimes unfamiliar ingredients.