Bill Foltz is the Executive Pastry Chef at Alons Bakery in Atlanta Georgia.
He has many accolades under his toque, and is the former Executive Pastry Chef of the Sagamore Resort, in New York. In 2006, Bill won a Gold Medal at the 17th Annual U.S. Pastry Competition, and the title of “U.S. Pastry Chef of the Year”.

Bill’s extensive training includes studying with Ewald Notter, Olivier Bajard, Stephane Treand and Sebastian Canonne He holds a degree in Baking and Pastry Arts from the National Center for Hospitality Studies in Louisville, Kentucky.

Prior to his 2006 title, Foltz won a Gold Medal, from the French Consulate in Paris, for ‘Best Pastillage’ showpiece, a Gold Medal at the Annual Salon of Culinary Arts, and Bronze and Silver Medals at previous U.S. Pastry Competitions. His pastillage centerpieces were featured in the National Culinary Review.