Billy Cornelius

Billy grew up in suburban Glasgow, Delaware spending many summers working with his grandmother and working under the table in restaurants, Amish shops and flea market eateries. Taking a love of local comfort food, he got his first “real” job at the Kent County staple, The Smyrna Diner, where he spent many years preparing everything thing from light soul food,comforts, desserts and a local favorite, stewed muskrat. This experience swayed him from pursuing a career in graphic design to cooking.

In spring of 2001 he moved to Rehoboth Beach. Billy worked briefly at the Renegade Restaurant and Nightclub and a few other places. Eventually he received a lucky invitation to The Cultured Pearl, where he has made his home ever since.

Chef Aileen Delario saw potential in him and passed on the role of making the house desserts, his first love, where he spent over five years as pastry chef, then unofficially as chef garde manger. He began to learn the whole kitchen and moved to the hot line. Although primarily self-taught, Billy decided to get some more formal education via Escoffier Culinary Academy. He then spent 4 years at “The Pearl” on its fast paced sushi bar learning basic fish cutting, sushi rolling and elaborate plating. Not before long, he returned to his home in the kitchen where his desire to create and learn has always been generously supported and encouraged not only in the kitchen but also outside on the roof top patio helping to develop a Japanese inspired garden experience. In 2023, he assumed the role of Chef De Cuisine, marking over two decades at The Cultured Pearl . Billy seeks to continue to learn and listen while allowing food “to speak” and instruct him.

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