On today's episode, we sit down for Part II of our conversation with legendary Chef Christopher Gross and hospitality visionary Bill Nassikas as they explore the intersection of cuisine, creativity, and guest experience. From Michelin-level kitchens to world-class resorts, they share stories from decades at the top of the culinary and hospitality industries—along with candid conversations with chefs, winemakers, and entrepreneurs redefining what it means to serve. Insight, humor, and behind-the-scenes wisdom—straight from two masters of their craft.
Website: https://wrigleymansion.com/christophers
Instagram: christophersatwrigley
BACK STORY
The president and COO of Westroc Hospitality since its founding, William J. Nassikas boasts decades of successful national and international experience in the hospitality industry. Like CEO Scott Lyon, William gained early exposure to his career path as the son of hotelier James A. Nassikas, founder of the Stanford Court Hotel in San Francisco.
Prior to joining Westroc, William served as senior vice president of operations at Grand Bay Resorts, joining that organization as part of the merger-acquisition of Carefree Resorts. There, he was responsible for all accommodations, restaurant, spa, golf, and other guest service operations for properties including The Boulders Resort, The Buttes in Tempe, The Peaks at Telluride, Carmel Valley Ranch, The Lodge at Ventana Canyon, The Grand Bay Miami, and the famed Golden Door Spa.
Among his many achievements, William was instrumental in the conception and development of Deer Valley Resort in Utah. He gained invaluable experience through executive management positions within Hyatt Hotels, as well as training throughout Europe, including the famed Restaurant Girardet in Switzerland.
A graduate of Cornell University's Hotel School, William earned a Diplome Finale des Etudes from Ecole Hoteliere de la Societe Suisse des Hoteliers in Switzerland. His numerous honors include "Hotelier of the Year" by The Chaine des Rotisseurs, being inducted into The Arizona Republic's Arizona Culinary Hall of Fame, the Ivy Award from Restaurant & Institutions magazine, the CSX Award of Excellence, nomination for the Scottsdale Museum of Contemporary Art's Contemporary Catalyst Award, the 2006 Industry Leadership Award from Arizona Hospitality Industry Professionals, and AZLTA's 2019 Hotelier of the Year award.
William fulfills a commitment to give back to the hospitality industry, helping train future professionals as a visiting lecturer to the Inaugural Master of Real Estate Development Class at Arizona State University, Cornell University's Hotel School, and University of New Hampshire's hospitality management program. He also serves on various boards, including the Royal St. Corporation, AZLTA and The Mission B1 Foundation.
Based in Phoenix, AZ, Christopher Gross is a James Beard Foundation Award-winning chef who has been recognized among the best in the United States.
Famed for its modern twists on classic French fare, Christopher's at Wrigley Mansion earned a 2022 James Beard Outstanding Chef nomination. It was rated 18/20 by Gayot Guide which named it Best French Restaurant, Best 10 Restaurant Wine Lists, Best 10 Restaurants with a View, and Best Romantic Restaurants. In its five-star review, Arizona Republic called the restaurant "Phoenix's most innovative, enticing dining experience for its exclusive tasting-menu experience where the chefs also serve each dish."
Named to the Scottsdale Culinary Hall of Fame, Chef Christopher has also been honored by Food & Wine magazine's "America's 10 Best New Chefs," was the first chef in Arizona to be honored with the Robert Mondavi Culinary Award of Excellence and also created the nationwide "Flavors" fundraiser for the American Liver Association.
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