Deep in the heart of Texas in historic San Antonio, William “Bill” Floyd was exposed throughout his youth to the Riverwalk’s magnetic world of food and entertainment. Floyd later translated his experience from the customer side of the table to the service side of the food and beverage industry, helping fund his college education at Baylor University by managing Waco hot-spot Water Works. After graduating with a Master of Business Administration in finance, Floyd enjoyed a successful 12-year career in the securities industry, but not even Wall Street could dampen his passion for the hospitality industry.
With significant business experience under his belt, Floyd became the managing partner of Trumps, a five-unit bar and entertainment group, then led the company to a successful initial public stock offering. Nationally renowned restaurateur Robert del Grande took note, and the two joined forces for four fast-paced years until Cordua Restaurants lured him as chief operations officer. Floyd was instrumental in the company’s expansion into the lucrative Chicago market, as well as expanding the Churrascos brand and creating its casual Amazon Grill concept. Under his guidance, Cordua Restaurants was propelled to the enviable position of one of Houston’s preeminent restaurant groups.
As Floyd’s accomplishments continued to mount, so too did Jean-Georges Vongerichten’s interest in capitalizing on one of the industry’s hottest golden boys. The combined talents of businessman Floyd and master chef Vongerichten led to the opening of BANK in the downtown Houston’s Icon Hotel with business partner Bryan Caswell in 2004. Together, Floyd and Caswell propelled BANK to national acclaim, named that year among the best new restaurants in America by MSN (Microsoft Online).
The Floyd/Caswell partnership took an exciting turn in 2007 when the two left BANK to open REEF, a true market restaurant in Houston’s hip Midtown. Drawing upon the availability of fresh fish from the nearby Gulf Coast shores, REEF’s fresh menu offerings change seasonally and incorporate the region’s freshest produce. Floyd continues to enjoy national acclaim throughout the hospitality industry, as he remains rooted in the Lone Star State.
