Billy Allin grew up in Greenwood, South Carolina recreating the dishes of his Naples-born grandmother. He attended the College of Charleston and graduated in 1995 with a degree in Economics, and his first career was as a money manager in South Carolina. In 1997, Billy moved to San Francisco with his wife, Kristin, and continued his career in the financial field. Living and eating in the Bay Area enhanced Billy’s love of food and wine and encouraged him to sharpen his cooking skills. After many fruitful trips to San Francisco’s local farmer’s markets, the draw to cook was so strong that he left the money management field in late 2000 to pursue a career in the culinary arts.

Billy’s professional culinary career began at the California Culinary Academy in San Francisco where he graduated with honors. While in culinary school, Billy founded a group for culinary students called the “Bounty Hunters,” who spent weekends exploring the bounty of the Bay Area by touring various farms, cheese makers, artisans and wineries. During his culinary program, Billy spent, first, a couple of days a week, then almost every evening, working at Chez Panisse in Berkeley. Here he developed an understanding and philosophy of the interrelation between food and culture and the importance of sustainable, local cuisine. After completing his internship at the restaurant, Billy and Kristin moved to the town of Yountville, California in Napa Valley in 2003 where he worked at The Martini House under Chef Todd Humphries. His location in the heart of Napa Valley helped expand his knowledge of wines and of the value of fresh produce and seasonality.

In 2004, they moved back to the southeast and had their first child, Liam. Billy furthered his career at Watershed Restaurant in Decatur, Georgia, where he worked as a Sous-Chef for more than two years. Under the tutelage of Chef Scott Peacock, Billy learned a true appreciation for southern ingredients and developed relationships with local farmers and producers. He left Watershed in 2006 to begin the process of opening his own restaurant. Billy and Kristin had their second son, Van Hewitt in November 2007. In spring 2008, they opened Cakes & Ale Restaurant in Decatur. The restaurant is modeled after Billy’s own philosophy: cook unassuming food using the highest quality ingredients. At Cakes & Ale, Billy and Kristin have created a down-to-earth restaurant where they can express their creativity and passion for great food and drink.