About Executive Chef William "Billy"

For the past 2 years, William "Billy" Caruso has been the Executive Chef at III Forks Prime Steakhouse in beautiful Chicago. The restaurant holds up to 500 guests and specializes in prime steaks, fresh fish, chops cuisine. With over 5 years of experience, William "Billy" wows us with a signature dish "Braised Pork Shank, poached eggs, crispy coconut sticky rice".

Press & Awards

Billy and III Forks have been covered by every publication in Chicago. If you need any clippings, please let me know.

William "Billy"'s Bio

Caruso began his culinary journey by spending quality time in the kitchen with his grandparents, preparing traditional Italian meals. His passion for cooking led him to his first restaurant job at the age of 15. Shortly thereafter, he attended the Culinary Institute of America in Hyde Park, New York. By his 21st birthday, Caruso had earned a B.A. in Hotel Restaurant Management and Occupational Studies and accomplished a Level II Sommelier certification. Since that time, he has acquired vast hospitality experience in both front of the house (wine service and server for III Forks in Austin, Texas; management/sommelier for Paggi House in Austin, Texas) and back of the house (chef for Botticelli’s Italian Grill in Austin, Texas), as well as a restaurateur (partner in 24 Diner and Easy Tiger Bake Shop and Beer Garden, both in Austin Texas). Chef Caruso is passionate about bringing inspirational, creative dishes to Chicago’s culinary scene. At III Forks, Caruso proudly serves the best USDA Prime steaks available, presents fresh seafood nightly and enjoys introducing dining guests to elevated, expressive dishes with interesting ingredients and preparations.