Executive Chef Craig Corzine Billy G’s

Chef Craig Cortzine Billy G’s Of Kirkwood Chef Craig

For Craig Corzine, executive chef at Billy G’s in Kirkwood, cooking is more than just a job. He sees it as a living, breathing process – one that allows him to stretch his creative wings and work toward something more than his own immediate satisfaction. And with rave reviews and lines out the door on a regular basis, his attitude to business seems to be working.
But it wasn’t always that way. Like many young men, Corzine – a South St. Louis native – started his culinary career in high school, washing dishes in the back of the South County location of Gingham’s Homestyle Restaurant, which closed its doors in 2013. His initial motivation was “running-around money,” and he returned to Gingham’s after a short-lived and lackluster stint at business school.
“I’m not a 9-to-5 guy, the thought of sitting in an office all day makes me cringe,” says Corzine. “I was getting a business degree and really didn’t even know why…I sort of fell away from that, realized ‘I don’t really know that this is where I want to fit in.’”
Around this time, one of Corzine’s friends invited him to take a culinary course at Forest Park Community College in St. Louis. He figured he might as well take courses to better cooking – the only craft he knew. By this point, he’d moved the ranks at Gingham’s, and now ran its kitchen. How did he get there in just a few years? The answer was as simple as showing up every day, consistently working hard, and working hard to earn every promotion that was offered.
At one point, he was actually looked over for a major promotion, because the managers didn’t think he’d be around for the long run. When he insisted he was, they made him co-kitchen manager with another, more inexperienced chef. He ended up in charge of running the kitchen, which he did for the next twelve years.
Eventually, business at Gingham’s began to decline – Corzine cites a lack of willingness to update menu or equipment to this downturn – and he took a job at Billy G’s as a line cook, initially to tide him over until something else came along. However, he found that Billy G’s had a more receptive attitude toward culinary creativity, a passion he never knew he had until now.
“People are actually doing real, legitimate cooking, and it’s exciting,” describes Corzine about his initial reaction to Billy G’s. “Getting here, I was really doing the first real cooking I’d ever done in my career. It makes me happy to come to work and have that creative outlet.”
He began as a line cook, but his persistent attitude got him a position as a sous chef during his first year, and executive chef – his current position – in his second. It was during this time he discovered how creative he could be in the kitchen, and he began to prioritize making the kitchen a welcoming place for his employees. Corzine says this is due to a shift in the industry, from the “old days,” where being a cook was seen as a more crude, unglamorous business, to the development of the kitchen as a place of professional trade and innovation, which he says is vital to the sustainment of the restaurant…and the happiness of its workers.
“My goal was never to be a celebrity-type chef or any of that stuff…I just want to come to work every day, and make sure my crew is happy and everyone’s as glad as they can be to come to work,” Corzine says with a simple shrug. “If we can work through a big dinner rush and still come out having a good time, laughing and joking about it, that’s just how it should be.”

St Louis Chef Craig Corzine

St Louis, MO Top restaurant Executive Chef Craig Corzine photo Jacob Erwin

Home Delivery and Restaurant Quality Produce Ready This Week

Tony Tomato
Text orders to 914-708-7705
Payments-Check, Cash, Paypal, Vemmo Email: huntwithtony@yahoo.com
If a price is missing that item is not available this week. Please note prices are subject to change


Apples and other fruits with veggies

Save money and buy bulk fresh fruit and veggies

Local Honey sold by the quart jar $32.00

Local Honey

Adding Local Honey to your diet has a lot of health benefits

88 count Red Del Apples $36.00
64 count Fuji Apples $36.00
88 count Golden Delicious $49.00
Granny Smith 88 count $49.00 great for juicing and snacking
113 Count Gala Apples $33.00
100/113 Fuji Apples $33.00


Asparagus 28 lbs Large $36.00

Avocados 48 Count $65.00
Avocados 60 Count US #1
Bananas 40 lbs Premium $25.00

Beans 25 lbs Fresh $29.00

Beets Red 25 lbs Loose $22.00

Belgian Endive Case $36.00
Blueberries 12/1 Pint $46.00

Blackberries 12/6 Ounce $39.00
Raspberries 12/6 ounce $41.00

Medium Cabbage 50# Carton $22.00
Cabbage 50# Sack $15.00
Cabbage Red 50# $22.00

Cantaloupes 15 count $28.00
Cantloupes 6 count Jumbo $28.00

Mex Carrots 50# Loose $19.00
Carrots Baby Peeled 30/1# $35.00

Carrots 48/1# Cello Bags $35.00
Carrots 24/2# Cello Bags $35.00

Cauliflower 9 Count $33.00
Cauliflower 12 Count $38.00

Celery 30 Sleeve $39.00
Celery Naked 30 count $39.00

Calif Cilantro 30 Count Bunche $14.00

Collard Greens 24 Bunches $29.00

Mexican Cucumbers 24 Count $19.00

Home Delivery Program

Save money and buy with friends our discounted fresh produce

Calif. Broccoli Crowns 20 lbs $28.00
Mexican Eggplant Bushel 24 count $35.00

Iceberg Lettuce 24 Cello $21.00
Hydro Bibb 12 Count $24.00
Lettuce Green Leaf 24 Ct $21.00

Lettuce Romaine 24 Count $22.00

Fennel (Anise) 24 Count $38.00

Garlic 5# Peeled $22.00

Ginger Root $3.25 lb


Grapes Red Seedless 18 lbs $32.00

Grapes White Seedless 18 lbs
Grapes White Seedless 18 lbs $45.00
Mangos 9 Count $15.00

Fresh Herbs
Basil Fresh 1# $14.00
Baby Dill 1# $14.00
Chives Fresh 1# $14.00
Oregano Fresh 1# $14.00
Sage Fresh 1# $14.00
Rosemary 1# $14.00
Oregano 1# $14.00
Tarragon 1# $14.00
Thyme 1# $14.00

Honeydew Melon 5 Count $18.00

Onions Jumbo Yellow 50 lbs $26.00
Onions Jumbo Red 25 lbs $22.00
Colossal Onions 50 lbs $25.00
Onions White Jumbo 50 lbs $31.00
Green Onions Iceless 48 count $9.00
Green Onions Iced 48 count $25.00

Oranges Navel

Fancy Oranges 138 Count $33.00
Fancy Oranges 113 Count (medium) $33.00
Fancy Oranges 88 Count (large) $33.00
Fancy Oranges 72 Count (large) $32.00

Fancy Minneolas 100 Count $35.00


Parsnips 20 lbs Loose $35.00
Parsley 60 count $32.00

#2 Red Potatoes 50 lbs B Size $29.00
#1 Red Potatoes 50 lbs B Size $41.00

Wash. Yukon Gold Premium 50 lbs $36.00

Wash. Yukon Gold Potatoes 50 lbs B’s $34.00

Kale 24 Count Bunched $32.00

Leeks 12 Count Bunches $38.00

Fancy Lemons 165 Count Case $45.00
Fancy Lemons 140 Count Case $45.00
Fancy Lemons 75 Count Case $33.00
Fancy Lemons 115 Count Case $33.00

Limes 200 Count Case $30.00
Limes 175 Count Case $45.00

Pears D’Anjou 100 count $35.00

Buy produce in bulk and save

Radichio 9 Count $21.00

Radishes 14/1# Bags $19.00

Peppers Red 11 lbs $21.00
Peppers Yellow 11 lbs $21.00
Peppers Jalapeno Bushel $45.00
Peppers Jalapeno 10 lbs $22.00
Peppers Poblano Bushel $32.00

Pineapples 7 Del $21.00

Florida Yellow Squash Half Bushel $19.00
Mexican Zucchini Sqaush Half Bushel $19.00

Swiss Chard 12 Count $33.00

Idaho Potatoes 100 Count $25.00
Idaho Potatoes 90 Count $26.00
Idaho Potatoes 80 Count $31.00
Idaho Potatoes 70 Count $39.00
Idaho Potatoes 60 Count $39.00
Idaho Potatoes 50 Count $39.00

Fingerling Potatoes 20 lbs $39.00
Sweet Potatoes Bushel Small $25.00
Sweet Potatoes Bushel Jbo. $28.00
Sweet Potatoes Steakhouse $38.00
#2 Red Potatoes 50 lbs B Size $29.00
#1 Red Potatoes 50 lbs B Size $41.00

Wash. Yukon Gold Premium 50 lbs $36.00

Wash. Yukon Gold Potatoes 50 lbs B’s $34.00

Turnips Loose 25# $21.00

80/20 Blend $25.00
Separate Salad $21.00
Slaw Mix 20 lbs $21.00
Chopped Romaine $22.00
50/50 Blend $25.00

Local Spinach 20 lb case $28


Tomatoes Red 5×5 Size 20 lbs $21.00
Tomatoes Red 4×5 Size 20 lbs $25.00
Grape Tomatoes 12 Pints $19.00
Tomatoes Cherry 12 Pints $35.00

Florida Roma Tomatoes 25 lbs Medium $22.00

Boost your immunity by getting into daily juicing or smoothies
Don’t forget to buy these mixing favorites
Apples-nice tart flavor
Ginger Roots-makes the drink so refreshing
Celery-adds water
Parsley- adds water
Leafy greens Kale, Swiss Chard, Collard Greens and local Spinach

If you need suggestions https://www.bing.com/videos/search?q=tips+for+juicing&docid=608034942054760714&mid=0DD30A2F056D289AB45B0DD30A2F056D289AB45B&view=detail&FORM=VIRE

Check out our food contributors for cooking and juicing tips: