Chef Bill Niemer

William G. Niemer B.A., Michigan State University (East Lansing, MI)
Master of Arts in Education (St. Mary’s University) (June 2002)

Chef Bill Niemer is a graduate of Michigan State University, with a Bachelor’s in
Communications and a minor in Theater Arts. Bill is a Certified Executive Chef
certification through the American Culinary Federation. Bill finished his Masters in
Education from St. Mary’s University on June 1, 2002. Bill is currently working on his
Doctorate degree at Argosy University. Bill has worked as an Executive Chef for several
fine dining restaurants and private clubs in St. Paul, such as the St. Paul Athletic Club,
University Club, and Afton House. Bill held the position as Vice President of Academics
at the Le Cordon Blue College of Culinary Arts in Mendota Heights.  Director of Operations for Oak Ridge Conference Center in Chaska Minnesota. Bill currently works as the Chief Experience Officer at T.H.A.T. Cooking School as well as the culinary arts instructor at HHH Job Corps. 

Bill received his culinary education from the L, Hotel Sofitel Scholl of French Culinary
Skills and achieved a Certificate du Practique a la Cuisine Francaise (C.A.P.) in 1986.
After completing his C.A.P., chef Niemer completed a three-year apprentice. Chef
Niemer went on to work for the Hotel Sofitel in Chicago and Minneapolis for the next
three years.

Chef Niemer is one of the founding members of the St. Paul Chefs Association, a chapter
of the American Culinary Federation. Bill has served as the organization’s secretary
for the past four years. He was also a past Vice President of the Geneva Executives
Club. He has been in charge of the last four “Chef and a Child Foundation” events and
is responsible for chairing several events that have contributed large financial amounts to
the club’s treasure. Bill is very active in the St. Paul Chefs Association and is responsible
for recruiting several new members.

Chef Niemer has competed in several local-cooking competitions, The UP Show, Hot
Food Served Cold Competition, and the Taste of Elegance. Bill has been one of the
emcees for the Seafood Cooking Competition and has taken part in the Taste of the
Nation, representing various local restaurants. He has been featured in several local
publications, Food Service News, St. Paul Pioneer Press and KSTP TV. Chef Bill has
appeared on all of the local TV stations performing cooking demonstrations.