Bill Hasbrook, FDBIA, MEMS is an industry-recognized advocate of the design-build procurement method for both public and private entities and has greater than 40 years experience in the workplace, the last 30 of which includes projects for transportation departments, utility and energy providers, commercial, industrial, and manufacturing clients, and the Departments of Defense and State (with a combined portfolio valued in the billions of dollars).
His experience includes all project delivery methods (with particular emphasis on design-build and alternate project delivery means and methods), and all project types from industrial facilities to transportation infrastructure. He was previously honored with a Member of the Year award by the Society of American Military Engineers, and national Design-Build Distinguished Leadership and Design-Build Transportation Leadership awards through the Design-Build Institute of America (DBIA). He has served in numerous local, state, regional, and national capacities within DBIA, including most recently as an instructor, a Southwest Regional Board member, 2014 Certification Board Chairman, and most recently as the National Board Chairman. He was inducted into the inaugural DBIA College of Fellows, an honor bestowed to date on only 44 of the greater than 6000 credential holders, and unanimously voted in as the 2022-2023 Vice Chancellor of the College. This designation represents the highest level of DBIA Certification and acknowledges the achievements of the nation’s most accomplished design-build professionals. On top of this, he has formal training as a:
Bill also has had a love affair with pizza since he was 4 years old and his grandpa took one of grandma’s laundromat quarters (and swore him to secrecy) and bought his first slice of cheese pizza at the Woolworth lunch counter in the Wonderland Mall in San Antonio. HE WAS HOOKED! Since then, he struggled with finding the perfect (if not just consistent) recipe over the years, and sadly his family struggled with him. Until he finally got formal training at the AVPN school in Naples Italy – they are the guardians and teachers of true Neapolitan pizza. He couldn’t be silent, and had to share this newfound knowledge with others. So today, those are the techniques he uses as he consults on the true art of baking the true Neapolitan pizza, always ensuring consistency, quality, and authenticity.
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