In 2002, Chef Hillyard became a graduate of the California School of Culinary Arts coveted Le Cordon Blue program. While in California he became greatly influenced by the abundance of fresh ingredients, seafood, & wine the region had to offer. He also gained great experience at two Los Angeles hotel kitchens, The Standard & The Le Montrose Suite Hotel. After nearly 3 years in California, it was time to return to Louisville. Upon his return Chef Hillyard would spend time in a few of the cities most renowned kitchens at Azalea, Danielle’s, and most recently as Executive Chef at Equus Restaurant.
Along with his other experiences, Hillyard has also been fortunate enough to cook at the much-respected James Beard House in New York representing Equus at the event. Some of his accomplishments include garnering 3 ½ stars for Danielle’s in '06, and being recognized by The Velocity in an article titled “Generation Next” noting future entrepreneurs to keep a watchful eye on.