Billy Harris

After attending the California Culinary Academy in San Francisco, Billy opened St. Clair’s Catering & Events in 1995. For the better part of 28 years, Billy has overseen St. Clair’s growth to become an elite, bespoke event service to many companies, nonprofits and social clients both locally and abroad. 

Billy graduated with a BA in Art History with several minors from the University of Houston, and then obtained an MA in Art History from the University of Louisville. 

While in school, Billy worked for James Beard Award recipient Kathy Cary at her restaurant Lily’s and La Pèche – a life-altering experience.  It was with Kathy where he gained a true sense of what fine dining entailed and the amazing local and seasonal products that were available to chefs. For a brief time, Billy took a sabbatical to cook for an archeological dig team in Portugal whilst he finished his thesis, and it was then he decided to make cooking his career.

During his tenure in the Bay Area, Billy has been involved with many charitable organizations and foundation boards. He looks back on his six years on the Greater Bay Area Make-A-Wish Foundation Board as one his fondest experiences, and has since continued on in an advisory capacity. Billy resides in San Francisco with his partner and three pugs. He and his husband are involved in and support many charities, with a focus on organizations supporting people with disabilities, education, and pet rescue.