There’s a new top dog wearing the toque in the back of the house at Shawnee Station Taproom and Kitchen. The Glick Road restaurant recently handed the keys to the kitchen to Bill Staats, who will serve as Executive Chef. His journey to the spot should inspire anyone to try his menu.

Staats was born in Seoul, South Korea. He was adopted by American parents and moved to the United States in 1980. Staats spent about 11 years in Michigan before moving to Ohio, where he and his wife have resided for the past 25 years. Their adult son lives near Pittsburgh.

Staats started his restaurant career in Michigan, where a chef took him under his wing. “He started me on this journey of creativity,” Staats recalls. One point of emphasis in those early lessons was the importance of fresh ingredients.

Staats went on to complete an Associates Degree in Culinary Arts from Johnson & Wales University. J&W has long churned out award-winning chefs and Food Network personalities. The Providence, Rhode Island-based school’s illustrious alumni list includes Tyler Florence, Michelle Bernstein, Chris Cosentino and Emeril Lagasse. Bam!

Chef Staats was obviously in good company before he walked through the most recent door opened up by his talents. He doesn’t take his experience lightly. “I received a multitude of life lessons and a solid foundation from people I worked with,” he says. “I look to learn from everyone and share without hesitation.”

His inquisitive and nurturing nature makes Staats a perfect match for his current kitchen. “I have full responsibility for the menu, training my team and mentoring them to grow in the field that I love,” he says, “The servant leadership style at the Station helps me foster a family environment in the kitchen.”

Staats was named Executive Chef in May and has loved every minute of it. You often will see him mingling with guests to ensure they are enjoying their experience and to gain insight and feedback. He uses all the information at his disposal to cater to the clientele. 

When Staats is asked what he is known for, his answer is as authentic as his cuisine. “I am inspired by local foods, seasonal menu options and what people are looking for,” he says. “I am proud of my heritage, and it shows in my dishes.”

The typical brew pub often inspires patrons to come for the food and stay for the beer. With a culinary pedigree to rival the best, Bill Staats is making Shawnee Station a pub where the grub stands above. Come for the beer? Absolutely. But plan on staying for dessert.