Like many people in the food and hospitality industry, Bill Millholland is a career changer. Before entering the culinary industry, Millholland studied French and Japanese at Indiana University. After school, he worked as a Production Manager at CBS Television where he covered the 1998 Winter Olympic Games in Nagano, Japan. When his department at the network was eliminated, Millholland took it as an opportunity to leave the television industry and pursue his love for cooking and all things food-related.
Millholland enrolled in basic courses at The French Culinary Institute in New York City and immediately fell in love with the school, prompting him to complete the whole culinary program. Upon graduation in 1999, Millholland worked at several bakeries and pastry kitchens in Manhattan before deciding to make a big move to Tuscany, Italy to broaden his culinary expertise in 2001. While overseas, he honed his skills as an instructor at the Toscana Saporita Cooking School in Lucca, where he taught classes on everything from knife skills and pasta making, to the art of Italian desserts and pastries.
Upon returning to the United States in 2004, Millholland accepted a position as Chef Instructor at Le Cordon Bleu College of Culinary Arts in Chicago and as an adjunct instructor at the Calpahlon Culinary Center. After seven years teaching his craft, Millholland decided to branch out and start his own business that would combine his love for baking and teaching. In 2012, Millholland and business partner Terry Groff opened Baker & Nosh with the goal of offering their community fresh baked goods in a welcoming neighborhood setting. Since then, he has found the most rewarding aspect of the business to be the connections made with his neighbors, fellow business owners and loyal customers.
When he is not at Baker & Nosh teaching classes or crafting new recipes, Millholland enjoys trying new local restaurants and bars, discovering the latest culinary and cocktail trends, vacationing in Michigan and heading to the beaches during the summer months