For the last 15 years, Bill Doyle has worked as an executive chef in the hotel arena, first for Doubletree Hotels, and most recently at Renaissance Tulsa Hotel & Convention Center in Tulsa, Okla. So, it comes as no surprise that he would be snatched up by Marcus Hotels and Resorts to be named as the new executive chef at Milwaukee's InterContinental hotel.

Originally from Albany, N. Y., Doyle received his associate's degree in Occupational Studies from The Culinary Institute of America. He is an American Culinary Federation Certified Executive Chef and Approved Certification Evaluator with a broad range of experiences, including leading culinary teams in multiple hotels, operating his own catering company and coordinating catering for motion pictures on location.

With such an impressive list of qualifications, there's no doubt Doyle will play a key role in moving the InterContinental forward. However, I was eager to take a moment to find out a bit more about the man behind the resume. So, I asked him for his perspective on Milwaukee, his new position, and some of his very favorite things. And here's what he told me.

OnMilwaukee: What are your connections to / perceptions of Milwaukee as a food city?

Bill Doyle: Milwaukee demonstrates a great appreciation for innovative cuisine, high quality ingredients and a wide variety of cooking styles with a willingness to explore the extraordinary.

OMC: What made you decide you would become a professional cook?

BD: I chose to become a professional chef to utilize my individual artistic abilities, as well as to work with a team to achieve an exceptional level of culinary arts.

OMC: Who have been your major influences?

BD: I consider myself a lifelong student of the culinary arts. The industry is shaped by innovators and artists with intense passion and unique character. Every instructor, leader, student and co-worker that I have had the privilege of being associated with has influenced me. Everybody has something to teach and learn in an industry that will take a lifetime to do so. This is a strong value that I try to instill in all members of my team. Additionally, I pay close attention to the teachings, styles, and theories of great innovators such as Thomas Keller, Charlie Trotter, Dean Fearing, Joel Robuchon and Larry Forgione.

OMC: Describe or define your style of cooking.

BD: My style of cooking would be best described as simple food, with high quality ingredients, bold flavors, executed with precision and an artistic flair.

OMC: Describe the challenges facing today's restaurateurs.

BD: The restaurateurs of today are facing a consumer with great expectations for quality, consistency and value. Our guests have a growing passion and knowledge for food. It is our responsibility to keep them entertained, satisfied and engaged while we continue to educate their palates and imaginations.

OMC: What are you most looking forward to in your work with the InterContinental?

BD: I am excited for the challenge and opportunity to bring the culinary team and food at the InterContinental to an even higher level of quality and consistency. I believe this property is unique to the market and we look forward to that being expressed through our culinary offerings.

OMC: What is the best compliment someone could give to you?

BD: The best compliment that someone could give me is to recognize the quality of my team.

OMC: What is your favorite kitchen gadget, and why?

BD: My favorite kitchen gadget is not a gadget at all; it would be my 12-inch Henkel chef knife – I use it for everything.

OMC: Do you have a favorite cookbook?

BD: My favorite cookbook would have to be The French Laundry cookbook by Thomas Keller. It reflects the intricate care and precise execution in which all food deserves to be handled.

OMC: What would be on the menu for your "Last Supper?"

BD: My last supper would include some of my favorite flavors and ingredients, such as foie gras, duck breast, heirloom tomatoes, Dijon mustard, blue cheese, cilantro, red currants and brioche, just to name a few.