Our Team
William “Bill” Irvin
Restaurateur & Owner
William “Bill” Irvin has carved a distinguished path in the food, wine, and hospitality industries. A native of Monkton, Maryland, Bill began his career with Total Beverage, the largest retailer of wine and spirits in America, and later became the Wine and Spirit Education Director at Rémy Martin.
Transitioning to the restaurant industry, Bill served as Food and Beverage Director for Ruth's Chris Steak House before leading Phillips Seafood Restaurants through significant expansion, including 11 new openings and a successful franchising strategy.
After relocating to Wilmington, Bill founded Snuff Mill, a restaurant that embodies his passion for exceptional cuisine and fine wine. Bill continues to consult for restaurants across the Northeast, leveraging his extensive experience to help them thrive in a competitive market.
Joe Kucharski
Executive Chef
Executive Chef Joe Kucharski brings both skill and passion to Snuff Mill Restaurant, Butchery & Wine Bar, where he has crafted exceptional farm-to-table dishes for the past two years. Starting as Sous Chef, Joe quickly demonstrated his culinary expertise and was promoted to Executive Chef, leading Snuff Mill’s kitchen with creativity and dedication. With experience working under renowned Chef Tom at Buckley’s Tavern and a solid foundation from culinary school in Philadelphia, Joe’s approach emphasizes locally sourced ingredients and seasonal menus. His dishes reflect the sophisticated bistro atmosphere that defines our restaurant, offering guests a memorable dining experience focused on freshness and quality.
Brian Burnett
Mixologist & Beverage Director
Brian Burnett has made a significant impact on Snuff Mill Restaurant’s bar menu with his creative approach to mixology. With over 15 years of experience in hospitality, including fine dining, bartending, catering, and event management, Brian has enriched our offerings by crafting interesting and unusual cocktails that add exciting diversity to our selection. His expertise, honed at the Aqua Vitae Institute and through his work in Pennsylvania’s craft bar scene and at the University Whist Club, has elevated our cocktail program. Brian’s seasonal and distinctive cocktails continue to enhance the overall dining experience, providing guests with unique flavors that perfectly complement our farm-to-table menu.